|by Elisabeth Lambert Ortiz|
The tradition of bottling the short-lived flavours of summer and autumn for use all year round is revived in this book.
1 - 10 of 41 for creamy cucumber salad
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In a bowl make alternating layers of cucumbers and sliced onion, ... white wine vinegar, salt and pepper. Pour over cucumbers. Let chill at least 4 hours.
Soak cucumbers in salt water 1 hour. Drain and blot dry. Mix sauce and pour over sliced onions and cucumbers. Chill. UMMM!
Peel and slice cucumbers (or shred lettuce ... coating behind. Add cream and toss again. Let sit while serving main course and toss once more before serving.
In medium mixing ... Then add onion, cucumber, sour cream, ... bed of shredded lettuce and red cabbage with a dollup of mayonnaise or sour cream on top.
Peel cucumbers and slice. Spread ... well. Combine remaining ingredients in medium bowl; mix well. Add cucumber slices; mix well before serving. Serves 5.
Peel the cucumbers. Cut into ... 1/3 of dill. Continue to layer until all ingredients are used up. Sprinkle top with pepper to taste. Chill well. Serves 4.
In a small ... until smooth; add cucumber and onion and ... Chill and serve. Makes 4 servings. Each serving provides: 1 1/4 vegetable, 1 fat, 15 calories.
Peel and chop cucumbers very fine (also ... put in the salad. Garnish with ... Serve cool. (1 tablespoon of sour cream can be added for creamier taste.)
Soak cucumbers in salt water ... rinse well. Mix all ingredients, cover. Refrigerate 4 hours. Yields 1 serving of 2/3 cup. Equals free food, 19 calories.
In small mixing ... pepper. Stir until smooth. Add cucumber and onions. Line serving bowl with lettuce ... top with cucumber mixture. Serve immediately.
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