Cucumber Iceberg Salad Recipes

Steps:

• Whisk together the vinegar, oil, pepper, dillweed, sugar, and a sprinkle of salt.
• Add cucumber and lettuce.
• Toss lightly and serve immediately.

Steps:

• For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
• For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.

Steps:

• In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
• When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

Steps:

• Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
• Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
• In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
• When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

Steps:

• Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
• Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.

Steps:

• Slice the cucumbers, dice up the onion; put into small mixing bowl. Add the mayo and mix until all coated.
• Add in the sugar, salt, pepper, and the dill; toss cover and put in refrigerator until chilled.

Steps:

• Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
• Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
• Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

Steps:

• Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
• Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
• Drizzle the dressing over the cucumber mixture; toss to coat.

Steps:

• Slice onion thinly and place in bowl.
• Peel skin off cucumber creating striped effect leaving part of the skin on and add to onions.
• Add the rest of the ingredients to the vegetables and mix well.
• You can eat immediately, but it is best chilled for an hour or so.

Steps:

• Peel cucumbers, cut lengthwise, seed and slice into thin half moons.
• In large bowl, combine cucumbers and salt and mix well.
• Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well.
• Sprinkle with sesame seeds and mix.
• Let marinate for 20-minutes before serving.
• Adjust seasonings before serving.

Steps:

• Peel and thinly slice the cucumber using a sharp knife or a mandolin. Place the cucumber in a colander and season with half the salt and 1/2 the pepper. Leave to rest for 20 minutes.
• Meanwhile, mix together sour cream, vinegar, rest of salt and pepper, dill, and half of chives.
• Mix together cucumbers, dressing, and top with rest of chives.
• Please check for seasonings, sometimes you may want to add more salt/and or pepper.
• Let sit in icebox for 2-3 hours to really chill!