|The Delmonico Cook Book|
|by Alessandro Filippini|
The Delmonico Cook Book is the work of Alessandro Fillipini, who was, for 25 years, chef at the iconic New York restaurant, Delmonico's.
Tip: Try cucumber salad for more results.
Results 1 - 10 of 14 for mexican cucumber salad
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Peel and dice onions and cucumbers. Dice tomatoes. ... Dice cilantro leaves. Add ingredients together and chill in a glass bowl 2-3 hours before serving.
In bowl or ... green pepper, onion, cucumber, and peas ... Spread four cheese Mexican cheese or cheddar ... Optional - Sprinkle on 1/4 tsp. garlic powder. .
Dice tomatoes, cucumber, green pepper, and onion. Mix all ingredients together.
Mix all ingredients. Refrigerate at least 1 hour. Good with any Mexican dishes or as a side salad served on a lettuce leaf.
Mix salad ingredients and pinto beans. Before serving add crushed Fritos and mix into salad. Add dressing and top with grated cheese.
Coarsely shred lettuce. Toss lettuce and remaining ingredients except Chili Dressing in large bowl. Spoon 2 tablespoons dressing onto each serving. 8 ...
Drain vegetables. Mix dressing and pour over vegetables in refrigerator and marinade 24 hours.
Drain corn well. Add all ingredients. Mix well. Add mayonnaise and refrigerate.
Blend lime juice ... bowl, gently toss cucumber and avocado with ... dressing. Pile spinach (or lettuce) on 2 large plates, mound shrimp salad on top. Serves 2.
Combine first 4 ingredients in large salad bowl. In separate ... When ready to serve, pour Catalina and bean mixture over salad; stir in cheese and fritos.
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