ed onion and chives with the olive oil and balsamic vinegar just
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Mix together onion, cucumber, salt, pepper, dill, and parsley.
In a separate bowl, combine sugar, oil, and vinegar. Pour over cucumber mixture. Toss.
Marinate several hours in the refrigerator before serving.
he salad, mix the mint, cucumber, vinegar and 1 tsp of the
In a small bowl or container, stir together the vinegar, water, sugar and salt.
Pare cucumbers thinly; run the sharp tines of a fork lengthwise down cucumber to score; slice very thin. Peel onion and slice extremely thin; separate into rings.
Add cucumber and onion to marinade; cover.
Chill at least 2 hours before serving, leaving vegetables in marinade and using a pierced or slotted serving spoon.
There should be about 1 1/2 scant cups cucumber slices and about 2 cups onion rings.
b>cucumber into cubes and place in bowl.
Finely slice spring onion
owl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and
In a small mixing bowl, beat cream cheese (softened) with sour cream and mayonnaise until mixture is smooth.
Stir in cucumber, minced onion, cider vinegar, salt and white pepper to taste. Chill, covered, for 4 hours.
Just before serving, stir.
Makes about 2 cups.
Pull tines of fork firmly down the length of cucumber, repeating around the cucumber; thinly slice.
Thinly slice the onion; separate into rings.
Combine remaining ingredients.
Pour over vegetable and marinate in refrigerator for at least one hour.
Pull tines of fork firmly down length of cucumber; repeating around cucumber, slice thinly.
Thinly slice onion; separating rings.
Combine remaining ingredients. Pour over vegetables; marinate at least 1 hour.
Drain and arrange vegetables on salad greens.
Pull tines of fork firmly down length of the cucumber. Repeat this all the way around the cucumber.
Thinly slice onion, separating rings.
Combine remaining ingredients.
Pour over vegetables.
Marinate 1 hour.
Drain to serve.
In a bowl, combine oil, vinegar, sugar, water, sour cream and salt.
Add cuke and onion.
Toss to coat.
Refrigerate several hours or overnight.
Yields 4 to 6 servings.
fork down the unpeeled cucumber over and over to create
Preheat the oven to 350\u00b0F. Sprinkle both sides of lamb with lemon zest and season to taste. Place on a baking sheet. Wrap garlic bread in foil. Bake both for 10 mins, or until lamb is cooked to desired doneness and bread is heated.
Meanwhile, combine tomatoes, onion, cucumber, olives, lemon juice and parsley in a medium bowl. Season.
Serve lamb with cucumber salad, bread and mixed greens.
Combine first 6 ingredients in a jar; shake well.
Into a large bowl, put a layer of tomatoes, a layer of cucumber and a layer of onion.
Pour first 6 ingredients over this.
Refrigerate 2 hours before serving.
Hers was delicious!
Toss the thinly sliced cucumbers with the salt in a small bowl.
Chill for 30 minutes or until most of the liquid has drained off.
Squeeze the remaining liquid from the cucumber slices and pat dry on paper towel.
Place in salad bowl and fold in onion, garlic, vinegar, sugar and cold water. You may garnish with tomatoes and green peppers.
May be served plain or with sour cream.
Dissolve sugar in warm water.
Add vinegar, salt and pepper. Pour over cucumber.
Pull lines of fork firmly down length of the cucumber, repeating until thinly sliced.
Thinly slice onions, separating rings.
Combine remaining ingredients.
Pour over vegetables. Marinate at least 1 hour.
Drain to serve.
Makes 4 to 6 servings.
Cover cucumbers and onion with vinegar, dill weed and sugar and marinate for 2 or 3 hours in fridge.
Pour off vinegar; drain on paper towels.
Thinly slice unpeeled cucumbers - use can use a mandolin or slicer for nice paper thin slices. Should be about 3 cups.
Whisk sour cream, parsley, vinegar, sugar, and chives in a small bowl.
Fold in sliced cucumbers.
Cover and chill for at least two hours.