Combine slices of cucumbers and onions on wax paper on cookie sheet.
Sprinkle 2 tsp of salt over top of mixture.
Place ice cubes on top and let soak for an hour.
When the hour is up, work mixture over with hands and place in strainer for 30 minutes.
Once all water is drained, place cucumber & onion mixture in large bowl.
Add mayo, milk, vinegar and pepper; stir well.
Refrigerate before serving.
In a large bowl, whisk together 2 tbsp canola oil, 1 tbsp rice or balsamic vinegar, 1-2 tsp salt, 1 tsp black pepper and 1/4 tsp crushed red pepper.
Slice and cut cucumber into thin slices.
Chop onion into 1/2 inch pieces (smaller if you wish).
Thinly slice scallions crosswise.
Add cucumber, onion and scallion to wet mixture.
Serve immediately or chill; covered in refrigerator for serving later.
Arrange cucumber, onion and radish slices alternating on a serving platter. Arrange cucumber ribbons in the center.
Whisk together dill, chives, 1 tsp lemon zest, 2 tbsp lemon juice and sugar. Season then drizzle over vegetables.
In a large bowl pour lemon juice. Whisk olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.
Cover and chill up to 8 hours. Let stand 20 minutes before serving
nd use in Cucumber Cashew Salad.
Mix salad ingredients together, toss
Place cucumber and onion slices in salad bowl.
Combine salad oil, vinegar, sugar and pepper.
Pour over cucumber and onion; marinate 1 to 2 hours.
Cut or slice cucumber, onion and pepper into bite-size pieces. Add olive oil, lemon juice, salt and pepper. Mix well. Place bowl covered with Saran Wrap, together with salad plates and forks, in freezer for 10 to 15 minutes before serving. Serve immediately.
orange juice, Dijon mustard, garlic, onion, salt and black pepper in
Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.
Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip.
Thinly slice the cucumber lengthwise. Place the vinegar, sugar, salt and pepper in a bowl and whisk until the sugar is dissolved.
Add the cucumber, onion, and dill, toss well.
The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.
Dissolve gelatin in water and cool. Mix cucumber, onion and carrot; drain. Add cottage cheese and salad dressing. Fold into gelatin. Pour into 1 1/2-quart mold. Chill until set.
Toss cucumber, tomato, olive oil, red wine vinegar, red onion, and white pepper together in a large bowl; season with salt. Refrigerate until slightly chilled, 10 to 15 minutes.
Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.
In a small saucepan over medium low heat whisk together the oil, peanut butter, 3 Tablspoons mandarine orange juice, lime juice, tamari sauce, ginger, garlic and sugar.
Continue to whisk until sugar is dissolved.
Remove from heat.
In a large bowl toss together the sliced cucumber, onion, salad greens and orange segments.
Add the salad dressing and toss well.
Sprinkle with the peanuts and serve.
Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.
Mix together crab, rotoni, carrots, red onion and cucumber. Arrange salad greens on 4 salad plates.
Mound seafood mixture on the plates and garnish with carrot curl and a fresh herb.
Serve with vinaigrette dressing.
Serves 4.
Peel and slice thinly cucumbers and onion.
Separate sliced onion into rings.
Place onion rings and cucumber slices in bowl. Cover with cold water.
Stir in about 1 tablespoon salt.
Allow to soak about 1 hour.
Drain off all water.
Add sour cream and salt and pepper to taste.
Stir gently to coat all of the cucumber and onion with sour cream.
Serve.
Boil pasta.
Toss with olive oil so pasta doesn't stick together.
Mix with cucumber, onion and pimento.
Toss tomatoes, cucumber, onion and cheese together.
Mix oil, vinegar, salt, pepper, sugar and water.
Drizzle vinaigrette over veggies and cheese.
Toss gently with basil flowerets.
Serve room temperature.
Serves 6.
Place cucumbers and onion in a mixing bowl.
Combine remaining ingredients in a small bowl; mix well. Pour over cucumber/onion salad. Toss to coat well.
Chill at least 3 hours before serving.