Cucumber Salad With Mustard Dressing 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:

• In a bowl, combine vinegar, sugar, salt and 2 to 3 tablespoons hot water. Stir to dissolve sugar. Place cucumber slices in bowl with marinade and toss. Let sit, refrigerated for 1 hour. Plate tatsoi greens, tossed with Ginger Lime Dressing. Put cucumber on greens and garnish with avocado and lime wedges.
• In a small bowl, mix together the wasabi and water to form a paste then transfer to a blender and all lime, juice, sugar, Dijon and ginger. Start the blender and slowly add olive oil. Season with salt and pepper to taste.

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:

• 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:

• To make the dressing: combine oil, vinegar, honey mustard and black pepper to taste; whisk until smooth.
• Add in the green onions and mix to combine.
• Chill until ready to use.
• To serve: stack the tomato slices, then top with feta cheese.
• Shake the dressing and drizzle amount desired over the tomatoes (and the cucumbers if desired).
• *NOTE* if desired stack tomatoes, then feta cheese in the middle, then top with more tomato slices, making certain to finish with feta cheese on top.

Steps:

• Stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 2 hours. Serve chilled.

Steps:

• In a bowl, whisk the Miracle Whip, sugar, vinegar and mustard until well blended. Cover and refrigerate until serving. Serve with salad.

Steps:

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