Cucumber Mustard Salad Recipes

Steps:

• Whisk the vinegar, mustard, sugar and salt in a bowl. Add oil slowly while whisking.
• Halve the cucumber and seed it by running a small spoon down the center. Cut into 1/8 to 1/4 inch slices.
• Toss the cucumber and dill with the dressing to coat.

Steps:

• Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.
• Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.
• Add cucumber and dill to vinaigrette, tossing to coat.

Steps:

• Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.
• Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.
• Add cucumber and dill to vinaigrette, tossing to coat.

Steps:

• Cut cucumbers into 1/8-inch-thick slices and in a bowl layer slices, sprinkling each layer with salt. Chill cucumbers, covered, 2 hours.
• In a colander drain cucumbers and rinse thoroughly. Drain cucumbers well and squeeze dry in handfuls. Pat cucumbers dry on towels. In a bowl stir together mustard, vinegar, and sugar and stir in cucumbers and dill.

Steps:

• Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.
• Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
• Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

Steps:

• Mix vinegar, mustard, parsley and sugar until blended.
• Combine remaining ingredients in large bowl. Add vinegar mixture; mix lightly.
• Refrigerate 1 hour.

Steps:

• Halve the cucumber lengthways, then scoop out the seeds and slice. Mix with mustard seeds, vinegar and sugar.

Steps:

• Combine potatoes, cucumber, onion & chives in a large bowl.
• Blend mayonnaise,yogurt,vinegar,mustard,salt and pepper in a small bowl.
• Pour over potato mixture and blend thoroughly.
• Refrigerate several hours.
• Sprinkle with paprika before serving.

Steps:

• 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.

Steps:

• Slice cucumbers approximately 1/8 inch thick.
• Sprinkle sliced cucumbers with salt and let stand for 15 minutes; rinse, drain and pat dry.
• Mix together the vinegar, sugar, mustard, horseradish and dill. Add to cucumbers along with the sliced onions. Let stand for 15 minutes.
• This will keep in the refrigerator for a few days.

Steps:

• Whisk the half-and-half, yogurt, mustard, salt, pepper, and dill in a large bowl until creamy. Taste for mustard and add a bit more, if needed; there should be a distinct mustard flavor, but take care not to add so much that you overpower the flavor of the cucumbers. Add the cucumbers to the bowl and toss well to mix. Cover with plastic wrap and refrigerate at least 4 hours before serving, or better yet, chill overnight.

Steps:

• Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.
• Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.
• Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.

Steps:

• Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
• Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
• Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.