I found this recipe while looking for ways to use cucumbers early this season. It is a simple recipe, takes very little time to prepare and it's very tasty. (Provided you like curries.) Spicy Indian Chicken And Mango Curry Recipe INGREDIENTS: 2 medium mangoes, peeled and sliced, divided 1 can (10 ounce size) coconut milk 4 teaspoons vegetable oil 4 teaspoons spicy curry paste 14 ounces skinless, boneless chicken breast halves -- cut into cubes 4 medium shallots, sliced 1 large English cucumber, seeded and sliced PREPARATION: Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

I've been following this thread as I too, have been meaning to make a cucumber salad. I have so many cukes coming out of my garden and need to find some ways to use them up. I can't even give to neighbors as one of my neighbors has several cuke plants and has already picked about 50 cukes! I only have one plant and mine has produced at least 12. Today I made a cuke, tomato, feta salad - I had so many tomatoes I needed to use them up too. That's our side dish with dinner tonight. Tomorrow I'm going to make a cucumber salad using one of the several recipes listed above. Now to figure out which one!

Here's a tomato and cucumber salad with a marinated character, good for buffets. If your husband has a hard time with onions, leave them out, mince a little scallion or sweet onion very fine or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. I have a similar tendency to indigestion with green bell peppers, but I still love this salad. Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste: 1. Cover slices or chunks of sweet red ONION with Good Seasons Italian DRESSING, prepared according to package directions, in the bottom of a large bowl. Allow onions to marinate while preparing other ingredients. 2. Cut TOMATOES in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). If you're feeling very fancy, peel the tomatoes first. Peel and cut CUCUMBERS in slices or chunks and add to the bowl, along with the tomatoes. Add green BELL PEPPER chunks or slices, freshly ground black pepper and more salad dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing. Try some of those deep green Ancho chiles instead of green bell pepper for a touch of heat. Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally. IN WINTER when it's hard to get good tomatoes and/or cucumbers: 1. Substitute extra vinegar for water when preparing dressing mix to marinate onions. Apple cider vinegar tastes best in the winter salad. If you can't find sweet onions, thinly slice a smaller amount of regular onion or scallions. 2. Substitute bite-sized BROCCOLI and CAULIFLOWER florets for tomatoes and cucumbers, heavy on the broccoli. 3. Substitute peeled, thinly sliced CARROTS (you may blanch carrots briefly if desired or use halved peeled baby carrots or carrots cut in matchsticks so they will be easier to get on a fork) and sliced BLACK OLIVES for green peppers. Cover and marinate for a little longer than the tomato and cucumber salad, tossing occasionally. Serve at room temperature, refrigerating leftovers. Even kids like this salad despite its strongly flavored ingredients, and it is perfectly suited to buffets, as it is served at room temperature. If you have cold leftovers the next day, toss in some shredded cabbage or mild Asian greens just before serving to take advantage of the surprisingly large quantity of salad dressing which is required for this salad. I have used up to four little bottles of prepared dressing in a very large bowl of salad for a buffet. The salad will be sweeter and milder the second day due to juices from the vegetables mixing with the dressing.

CUCUMBER TOMATO SALAD Diabetic Exchanges Serves: 14Â.. Plan aheadÂneeds to refrigerate for atleast 1 hour. 2 large cucumbers, peeled and diced 2 large tomatoes, diced 1 medium green pepper 1 medium onion, diced 1 bottle (8 oz.) fat-free Italian salad dressing Sugar substitute equivalent to 2 tsp. sugar In a bowl, combine the first 4 ingredients. Combine salad dressing and sugar substitute; pour over vegetables. Refrigerate for atleast 1 hour. Serve with a slotted spoon. Nutritional Analysis: One 1/2-cup serving equals: 29 caloriesÂ0 fatÂ0 cholesterolÂ230 mg sodiumÂ6 gm carbohydrateÂ1 gm fiberÂ1 gm protein ++++ Exchanges: 1 vegetable