Tag Archives: Cucumber

Mom’s Creamy Macaroni Salad

4 Mar

Ingredients:

  • 2 cup macaroni
  • 2 ea cucumber
  • 1 bunch green onions
  • 2 ea roma tomatoes
  • 1 ea  green, red, or yellow pepper
  • 1 cup Miracle Whip
  • 1/2 cup Hidden Valley Ranch

Preparation:

Boil macaroni until tender and drain. Rinse with cold water. Add chopped cucumber (unpeeled), chopped green onions, diced tomatoes and chopped peppers. I like to take about a third of each pepper color to add to the mix for color and flavor, also this recipe can be adapted to the size and quantity you desire. Remember when I make this the macaroni is added by the handful, so the quantities listed are general. Experiment…can also add radishes, chopped ham,etc. or leave out the tomatoes if Tamra is going to be there.

From the kitchen of Cathy Knorr

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Tamra’s Italian Pasta Salad

2 Mar

Ingredients:

  • 16 oz. combination of tri-color rotini and elbow macaroni
  • 2 cucumber, chopped
  • 1 bunch green onions
  • 1 green, red, or yellow pepper
  • 1 envelope Good Seasons powdered Italian dressing
  • 3/4 bottle or more Wishbone Italian salad dressing

 Preparation:

Boil macaroni until tender and drain. Rinse with cold water. Add chopped cucumber (unpeeled), chopped green onions, diced tomatoes and chopped peppers. I like to take about a third of each pepper color to add to the mix for color and flavor.  Add powdered and liquid dressings and mix.  Chill before serving and, if salad is dry, add more bottled dressing accordingly.

From the kitchen of Tamra Blake

Lemony-Orzo Veggie Salad with Fresh Dill

5 Sep

I love lemons.  I’ve been known to eat a wedge or two plain on occasion.  My daughter has inherited this trait from me as well; her inspiration for lipstick she got else where.  In spite of this, I’m not always a huge fan of this wonderful citrus flavor in my salads or on my fish or in other dishes.  I changed my tune for this salad.  It pairs amazingly well with the other ingredients in this vinaigrette, and with the feta, to create a light, fresh, totally delicious, want to go back for fourths salad.

Ingredients

  • Zest of one lemon
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp honey
  • 1 clove of garlic, minced
  • 1/2 tsp each of sea salt and freshly cracked pepper
  • 1 cup of uncooked orzo
  • 1 cucumber, peeled, seeded and finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1 tbsp red onion, finely diced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp feta cheese (more if desired)
Combine the lemon zest, lemon juice, olive oil, honey, garlic, sea salt and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined then set aside so the flavors can mingle. Cook the orzo per instructions; drain and rinse with cold water. Combine the orzo together with the cucumber, bell pepper, red onion, fresh dill, and the lemon vinaigrette; toss to coat evenly. Taste and season with sea salt and freshly cracked pepper, to taste. Top with feta cheese and serve. Enjoy.
Recipe found at fortheloveofcooking.net
Pictures by me, My Little Food Spot

Cucumber-Avocado Salsa

22 Aug

This is one of my favorite go-to appetizer dips.  Served with tortilla chips, it is so fresh tasting.  After about two chip-fulls I am hopelessly hooked.

Ingredients

  • 2 English cucumbers, seeded, quartered and cut into 1/2 inch slices
  • 2 scallions, white and green parts, minced
  • 3 T. red wine vinegar
  • 1 1/2 tsp. lime zest
  • 2 T. fresh lime juice
  • 1 T. honey
  • 1 T. extra-virgin olive oil
  • 3 T. chopped fresh cilantro
  • salt, to taste
  • freshly ground pepper, to taste
  • 2 avocados, cubed

Combine cucumber and scallion in a medium bowl.  Whisk together vinegar and next five ingredients in a small bowl.  Pour vinaigrette over cucumber mixture and season with salt and pepper.  Can be prepared and refrigerated ahead of time.  Add the avocado just before serving.

Recipe inspired by Southern Living

Ginger-spiced Cucumbers

5 May

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One of my favorite summer salads (or any time, really) with a flavorful, sweet twist.  I used white cooking wine because I didn’t have any mirin and it turned out great.  And I used crystallized ginger instead of fresh (because it’s easier) or ground (because it dissolves better).  Oh, and it turns out fine without onion, too.

Ingredients

  • 1/4  cup seasoned rice vinegar
  • 1/4  cup mirin (sweet cooking rice wine)
  • 1/4  cup packed brown sugar
  • 2  teaspoons grated fresh ginger
  • 1  large English cucumber (about 12 oz.), peeled if desired, and thinly sliced
  • 1/4  cup thinly sliced red onion

1. In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger. Stir in cucumber and onion slices. Cover and chill for 30 minutes. Serve with a slotted spoon. Makes 4 to 6 side-dish servings.

Recipe and photo from BHG.com