Cucumber Leek Salad Recipes

CUCUMBER LEEK SALAD

Steps:

• Chop all veggies and put into a tupperware-type bowl with lid.
• Add sliced mint leaves, as many as you prefer.
• Mix in splenda and vinegar.
• Put lid on tupperware and let sit for 20 minutes, turning over every five minutes.

LEEK SALAD

Steps:

• Whisk together the lemon juice, oil, salt and pepper.
• Toss the dressing with the leeks.
• Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
• Add the olives and cilantro and toss well.
• Add more salt and pepper if you like and chill for an hour.

LEEK SALAD

Steps:

• Whisk together the lemon and oil along with a healthy pinch of salt and several grindings of pepper. Toss with the leeks.
• Core the tomatoes, then cut them in half horizontally and shake out the seeds, squeezing gently; chop. Peel the cucumber if necessary, then cut in half lengthwise and scoop out the seeds with a spoon; chop.
• Combine all the ingredients, then taste and adjust the seasoning; refrigerate, if you like, for up to a couple of hours. Garnish with additional parsley or cilantro if you like.
• In step 2, substitute 1/2 cup pitted black olives, preferably oil-cured, for the cucumber.

LEEK SALAD

Steps:

• Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
• Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly.
• Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.

LEEK SALAD

Steps:

• Remove the dark green portion of the leeks and discard. Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Fill a wide pan with water about 1/2-inch high up the sides. Add the leeks, simmer gently for 12 minutes, and then drain.
• Meanwhile, make the vinaigrette. In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly. Add in the salt, pepper, and thyme. Lay the leeks lengthwise on small serving platter. Sprinkle with the chopped bacon, drizzle with the dressing, and serve.