CUCUMBER SALAD BOATS
Scoop out the seeds and fill fresh cucumbers with your favorite salad for a crunchy and refreshing light lunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Number Of Ingredients 0
Steps:
- Halve cucumbers and remove seeds. For muffuletta salad: Combine giardiniera, provolone cheese cubes and chopped salami. For BLT salad: Combine cream cheese, crumbled bacon, shredded lettuce and chopped tomatoes. For country club salad: Combine chicken salad, sliced red grapes and chopped pecans.
Nutrition Facts :
CUCUMBER BOATS
Cucumbers grow abundantly throughout Eastern Europe and are often combined with sour cream or cheese. This is an easy Yugoslavian recipe and it makes a light appretizer or salad.
Provided by morgainegeiser
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
- Just before serving, add feta cheese to tomatoes and mix well.
- Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
- Serve right away.
- Preparation time does not include chilling time.
RANCH SALAD BOATS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 salad boats
Number Of Ingredients 13
Steps:
- Make the dressing: Combine the buttermilk, sour cream, mayonnaise, 2 tablespoons each chives and dill, the lemon juice and hot sauce in a blender. Blend until very smooth. Season with salt and pepper. Refrigerate until ready to use.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- To serve, arrange the lettuce leaves on a platter and top with the tomatoes, radishes, cucumber and bacon. Season with salt and pepper. Drizzle most of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with the remaining 1 tablespoon each chives and dill.
CUCUMBER CRAB BOATS
Cool, creamy and crunchy, this simple appetizer has it all! To make it even easier, blitz the veggies in a food processor instead of finely dicing them by hand.
Provided by Kardea Brown
Categories appetizer
Time 30m
Yield 24 crab boats
Number Of Ingredients 12
Steps:
- Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
- Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
- Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.
CUCUMBER, CRANBERRY-BEAN, AND BEET SALAD IN CUCUMBER BOATS
Tossed with bacon, yogurt, and curry powder, this combination of cucumbers, beets, and cranberry beans is a real treat.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 14
Steps:
- Place garlic, mint sprigs, onion, ginger, and peppercorns on an 8-inch square of cheesecloth. Gather into a bundle, and secure with kitchen twine. Set aside.
- Prepare an ice bath; set aside. Heat a large saucepan over medium heat; add bacon. Cook until it is crisp, stirring frequently, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; let drain. Pour off excess fat from pan, and discard.
- In same saucepan, combine beans, cheesecloth bundle, and chicken stock; bring to a boil. Reduce to a simmer, and cook 5 minutes. Add beets; continue cooking until beans and beets are tender, about 15 minutes. Add 2 teaspoons salt, and remove and discard cheesecloth bundle. Transfer mixture, with the liquid, to a large bowl set over the ice bath to chill.
- When ready to serve, drain bean mixture in a colander. Peel cucumbers, slice in half lengthwise, and remove seeds using a spoon or melon baller. Cut 2 cucumbers into 1/4-inch dice. Reserve remaining cucumber halves.
- Transfer bean mixture to a large bowl; add yogurt, olive oil, diced cucumbers, remaining 2 tablespoons sliced mint, reserved bacon, curry powder, and remaining 2 teaspoons salt. Stir gently to combine. To serve, spoon bean-mixture into reserved cucumber halves.
CUCUMBER BOAT SALAD
Make and share this Cucumber Boat Salad recipe from Food.com.
Provided by Dienia B.
Categories Kid Friendly
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut unpeeled cucumbers in half lengthwise; remove seed portion.
- Scoop out pulp; leave firm shells; chop pulp coarsely.
- Combine ham, cheese, and apples that have been tossed in lemon juice and salad dressing.
- Add cucumbers to ham mixture when ready to serve; mix well.
- Fill cucumber shells.
- Serve on lettuce leaf.
Nutrition Facts : Calories 132.7, Fat 4.6, SaturatedFat 1.4, Cholesterol 30.3, Sodium 597.9, Carbohydrate 16.8, Fiber 2.1, Sugar 10, Protein 8
CUCUMBER TUNA BOATS
For a refreshing summer meal, you can't beat this creamy tuna salad mounded into cucumber halves. Hard-cooked eggs make the salad extra hearty, and the crispness of the cucumber is delightful. It's an extra-special luncheon entree or light supper. -Mildred Stubbs, Hamlet, North Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- Cut cucumbers in half lengthwise; remove and discard seeds. Cut a thin slice from bottom of cucumber if necessary so they sit flat. In a bowl, combine the remaining ingredients. Spoon into the cucumbers. Serve immediately.
Nutrition Facts : Calories 381 calories, Fat 24g fat (7g saturated fat), Cholesterol 185mg cholesterol, Sodium 940mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
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