Cucumber Mold Salad Recipes

CUCUMBER MOLD SALAD

Steps:

• After seeding and grating the cucumber, drain them well, reserving 1/4 cup of liquid.
• Dissolve gelatin in liquid and stir over low heat or microwave until all is dissolved.
• Beat cream cheese until fluffy, add remaining ingredients, beat well.
• Pour into a jello mold and chill 3-4 hours or overnight.

COOL CUCUMBER SALAD

Steps:

• Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.

SOUR CREAM CUCUMBERS

Steps:

• In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

MOM'S CUCUMBER SALAD

Steps:

• In a large bowl, stir together the mayonnaise, sugar, vinegar, dill, and seasoned salt. Mix in the cucumber slices, tossing to coat.

MOLDED CUCUMBER SALAD

Steps:

• Dissolve the lime Jell-O in the hot water and let cool for about an hour before preceding with the rest of the recipe.
• When the gelatin mixture has cooled, add the rest of the ingredients and blend well.
• Pour into a mold or 8 inch X 8 inch dish and place in refrigerator until firm.

MOLDED CUCUMBER SALAD

Steps:

• Combine cucumber, salt, pimiento, and lemon juice.
• Soak gelatin in water for five minutes; then dissolve over hot water and mix thoroughly with the whipped cream.
• Add cucumber mixture and pour into individual molds which have been lightly oiled or sprayed with cooking spray.
• Chill until firm.
• Arrange salad greens on chilled plates and unmold salads on top.

COLD CUCUMBER SALAD

Steps:

• In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
• In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.