Confetti Cucumber Salad Recipes

CONFETTI SALAD

Confetti Salad image

I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.

Provided by WorkingMom2three

Categories Vegetable

Time 2h30m

Yield 12 1/2 cup serv, 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 medium seedless European cucumber
3/4 medium red pepper
1/2 cup yellow pepper (or orange)
1/2 cup vidalia onions or 1/2 cup sweet onion
1 1/2 cups grape tomatoes (or cherry)
10 ounces canned cannellini beans, drained and rinsed
1 celery rib
1/3 cup vinegar (rice or white wine or cider)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon Lawry's Seasoned Salt
2 teaspoons dried dill weed

Steps:

Salad:.
Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
Dressing:.
Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.

LATIN CONFETTI SALAD

Latin Confetti Salad image

Provided by Liz Armstrong

Categories Salad Food Processor Bean Side No-Cook Vegetarian Yogurt Corn Cucumber Chill Bon Appétit Virginia

Yield Serves 4

Number Of Ingredients 16

Ingredients

For Salad:
1 cup drained canned whole-kernel corn
1 cup canned black beans, rinsed
3/4 cup diced peeled seeded cucumber
3/4 cup diced peeled jicama
4 large red radishes, trimmed, thinly sliced
1/2 cup diced red bell pepper
1 serrano chili, seeded, minced
2 tablespoons fresh lime juice
2 1/4-inch-thick slices red onion, separated into rings
1 large ripe avocado, peeled, sliced
For Yogurt Sauce:
2 cups plain low-fat yogurt
1 cup diced peeled seeded cucumber
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

To Make Salad:
Combine first 8 ingredients in large bowl. Season with salt and pepper. Mound salad on platter. Garnish with onion rings and avocado slices. Serve, passing sauce separately.
To Make Yogurt Sauce:
Blend all ingredients in processor using on/off turns just until cucumber is finely chopped. Season with salt and pepper. Transfer to small bowl. (Can be prepared 1 hour ahead. Cover and chill.) Makes 3 cups.

CONFETTI SALAD WITH RANCH DRESSING

Confetti Salad with Ranch Dressing image

Categories Salad Side No-Cook Picnic Vegetarian Quick & Easy Celery Cucumber Pea Radish Spring Potluck Bon Appétit

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 English hothouse cucumber, chopped
1 16-ounce bag frozen petite peas, thawed
2 bunches radishes, chopped
1 cup chopped celery
1/2 cup finely chopped red onion
Ranch Dressing

Steps:

Combine all vegetables in large bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.) Toss salad with enough Ranch Dressing to coat. Season to taste with salt and pepper and serve.

JICAMA CONFETTI SALAD

Jicama Confetti Salad image

This lovely salad is a crunchy and refreshing blend of jicama and colorful fresh vegetables that will light up a simple dinner. Jicama is a crunchy, slightly juicy vegetable that tastes like a cross between an apple and a raw potato. It is native to Mexico, and it is also prominent in Asian cuisine. It's just really tasty, to me!

Provided by Bibi

Categories Salad Vegetable Salad Recipes

Yield 6

Number Of Ingredients 17

Ingredients

4 cups thinly sliced jicama
2 thin slices red onion
½ cup carrot strips
½ cup red bell pepper strips
1 stalk celery, cut into matchsticks
1 green onion, thinly sliced
2 teaspoons white sugar
4 tablespoons rice wine vinegar
3 tablespoons avocado oil
4 teaspoons fish sauce
2 teaspoons honey
½ medium lime, juiced
½ teaspoon Sriracha hot sauce, or to taste
salt and ground black pepper to taste
½ cup sliced almonds
¼ cup minced cilantro
1 tablespoon cilantro leaves

Steps:

Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.4 g, Fat 11.2 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 307 mg, Sugar 8 g

COTTAGE CHEESE CONFETTI SALAD

Cottage Cheese Confetti Salad image

When I was growing up, this light but satisfying salad often took center stage as our supper during summer. My mother served it with a platter of smoked fish and good country-style rye bread with unsalted butter. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

2 cups cream-style cottage cheese
1 cup sour cream
2 small tomatoes, seeded and finely chopped
4 green onions, sliced
1 small green pepper, finely chopped
4 radishes, finely chopped
1/2 cup chopped seeded peeled cucumber
Salt and pepper to taste
Lettuce leaves

Steps:

In a large bowl, combine the cottage cheese, sour cream, tomatoes, onions, green pepper, radishes and cucumber., Season to taste with salt and pepper. Serve in a lettuce-lined bowl.

Nutrition Facts : Calories 127 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

THAI-INSPIRED CONFETTI SALAD

Thai-Inspired Confetti Salad image

Give your veggies a Thai twist. Serve this salad alone or over rice noodles for a light lunch.

Provided by taddy

Categories Salad Fruit Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 Roma tomato, chopped
1 ½ cups fresh green beans, cut into 1/2 inch pieces
1 cucumber, cut into 1/2 inch cubes
1 ½ cups cubed papaya
2 cloves cloves garlic, minced
1 fresh Thai or Serrano chile, finely minced
1 lemon, juiced
2 limes, juiced
2 tablespoons fish sauce
1 tablespoon white sugar
½ cup roasted peanuts, chopped
¼ cup cilantro leaves, chopped

Steps:

Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 24.2 g, Fat 9.4 g, Fiber 6.5 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 704.2 mg, Sugar 9.4 g

CONFETTI JICAMA SALAD

Confetti Jicama Salad image

We love jicama dipped in citrus and then sprinkled with salt and jalapenos. I needed to bring a salad to a Fourth of July picnic, so as I ate my jicama, I created one starring this crunchy veggie and its sidekick flavors. I use a mandolin to expedite prep work. -Jan and Frank Ruiz, Yucaipa, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 medium jicama, peeled and julienned
1-1/3 cups julienned seedless cucumber
1 each small sweet red, orange and yellow peppers, julienned
1/2 cup thinly sliced red onion
3 green onions, chopped
DRESSING:
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons orange juice concentrate
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

In a large bowl, combine the jicama, cucumber, peppers and onions. , In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.

Nutrition Facts :

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