Morgans Incredible Creamy Cucumber Salad Recipes

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

Steps:

• Place cucumbers in a colandar (over a bowl) and sprinkle with the salt. (Don't be scared of the amount of salt, it really doesn't make the cucumbers salty). It will help draw the water out and make your end result less watery. Let that sit for at least 2 hours in the fridge.
• Meanwhile, dice the onions very fine.
• After the cucumbers are drained, place them in a large bowl. Add the onions. Pour the vinegar over this mixture, then add the sugar. Let it sit for another hour in the fridge. After this, you will want to taste it to make sure it's not too tangy or too sweet. You'll want a perfect blend of both flavors, combined with the saltiness that's already there.
• After you're happy with that result, add the rest of the ingredients, ending with the cheese.
• Adjust all seasonings to taste!
• Chill for one hour before serving.
• Some things to note:.
• * I wouldn't add more salt to this salad other than what you salted the cucumbers with in the beginning. The parmesan adds a bit of saltiness anyway.
• * You can cut back on the onion if 1 cup seems too much, but I will tell you that once the other flavors are combined, you will NOT taste any overpowering onion flavor. It's just perfect!
• * Try to use Kosher salt for this as well as the Tarragon vinegar. I think the Tarragon flavor is a must for this salad.
• * Personally, I've been known to drain the cucumbers over night, and add all of the other ingredients the next day. But that's just me. :-).
• * Actually, I add a bit more of the garlic powder, onion, powder, and pepper. I play around with the dill measurement as well. ADJUST TO YOUR LIKING.
• * The "cooking" time is actually the waiting/draining time.
• * I promise this is worth it! :-) ENJOY!

Steps:

• Place cucumbers in a colander and toss with salt. Let stand until several tablespoons of liquid has drained, 30-45 minutes.
• Pat dry with paper towels and transfer to a medium bowl.
• Add onion, sour cream, vinegar, dill (or its substitute), pepper and sugar. Toss to coat.
• Taste.
• A little more sugar? Decide.
• Serve and garnish with a little paprika. Serve well chilled, on chilled plates, over a bed of greens or kale, with a lemon or orange twist for presentation.

Steps:

• Peel and slice cucumbers and onions very thinly (I use a mandolin for this).
• Place cucumbers, onion slices and salad dressing in a container that has a tight fitting lid.
• Place the lid on and give the container a couple of shakes which will coat the cucumbers, chives and onions with the dressing and toss the salad.
• Place container in the refrigerator for 24 hours. Enjoy!