Cucumber Ricotta Salad Mold Recipes

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CUCUMBER MOLD SALAD



Cucumber Mold Salad image

Make and share this Cucumber Mold Salad recipe from Food.com.

Provided by Chef LauraMD

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) envelope knox unflavored gelatin
1/4 cup cucumber liquid
2 cups seeded and grated cucumbers
1 garlic clove, minced finely
8 ounces cream cheese, softened
1/2 teaspoon salt
1 cup mayonnaise
1/4 cup grated onion
1/4 cup dried parsley

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.

Nutrition Facts : Calories 299.7, Fat 26.4, SaturatedFat 10.2, Cholesterol 51.8, Sodium 591.3, Carbohydrate 12.9, Fiber 0.5, Sugar 3.5, Protein 4.7

COOL CUCUMBER SALAD



Cool Cucumber Salad image

This Salad is a refreshing complement to any meal, and it's attractive on the table. Whenever I'm asked to bring a dish to a potluck dinner, I prepare this salad. I often make it for friends and neighbors, too. It's always much appreciated. -Elisabeth Garrison, Elmer, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 medium cucumber
1 package (3 ounces) lime gelatin
1 teaspoon salt
1/2 cup boiling water
1 cup mayonnaise
1 cup 4% cottage cheese
1 small onion, grated
Optional: Sliced cucumbers and fresh parsley

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.

Nutrition Facts : Calories 370 calories, Fat 31g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 759mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 6g protein.

CUCUMBER LIME JELLO SALAD



Cucumber Lime Jello Salad image

Make and share this Cucumber Lime Jello Salad recipe from Food.com.

Provided by loof751

Categories     Low Protein

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 (3 ounce) boxes lime Jell-O gelatin
2 cups boiling water
1 3/4 cups cold water
3 cucumbers
2 (8 ounce) packages cream cheese

Steps:

  • Peel the cucumbers and cut into small cubes.
  • Cut the cream cheese into small cubes.
  • Put the cucmber and cream cheese cubes in a serving dish (I usually use a 9x13 glass baking dish).
  • Dissolve the Jello mix in the boiling water.
  • Stir in the cold water.
  • Pour the Jello over the cucumber and cream cheese.
  • Refrigerate until Jello is set (3-4 hours).

Nutrition Facts : Calories 389.7, Fat 26.1, SaturatedFat 14.7, Cholesterol 83.3, Sodium 382.8, Carbohydrate 34.2, Fiber 0.8, Sugar 29.4, Protein 7.7

MOLDED CUCUMBER SALAD



Molded Cucumber Salad image

A perfectly light, cool salad to beat summertime temperatures. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included.

Provided by Molly53

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cucumber, peeled and diced
1/2 teaspoon salt
1/2 pimiento, chopped
1/2 teaspoon lemon juice (fresh is best)
2 teaspoons gelatin
1/4 cup cold water
1 cup cream, whipped to light peaks
mixed salad green

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.

Nutrition Facts : Calories 192.2, Fat 18.6, SaturatedFat 11.6, Cholesterol 66.3, Sodium 337, Carbohydrate 5.1, Fiber 0.5, Sugar 1.7, Protein 2.9

MOLDED CUCUMBER SALAD



Molded Cucumber Salad image

This recipe for a typically Southern congealed salad is from the famous Mrs. Wilkes' Boarding House in Savannah, GA.

Provided by Dan-Amer 1

Categories     Low Protein

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (3 ounce) package lime Jell-O gelatin
2/3 cup boiling water
1 cup mayonnaise
1 small cucumber, grated
1 teaspoon onion powder

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.

Nutrition Facts : Calories 323.6, Fat 19.7, SaturatedFat 2.9, Cholesterol 15.3, Sodium 519.5, Carbohydrate 36.5, Fiber 0.4, Sugar 23.5, Protein 2.7

CUCUMBER-RICOTTA SALAD MOLD



Cucumber-Ricotta Salad Mold image

Number Of Ingredients 13

1 cup water boiling
1 (6-ounce) package lemon jello
1/3 cup white wine vinegar
1/2 teaspoon salt
2 cucumbers pared, seeded, and chopped (reserve 8 paper thin unpeeled slices for garnish)
1/2 cup celery minced
2 tablespoons cream style horseradish
1 cup cottage cheese small curd
1 cup ricotta cheese
1/4 cup mayonnaise real
2 tablespoons green onions minced
1 tablespoon dill weed minced fresh dill or 1/2 tablespoon dried weed
Watercress or fresh parsley for garnish

Steps:

  • In medium bowl, pour boiling water over gelatin and stir for 2 to 3 minutes until dissolved. Add vinegar and salt, and place bowl in refrigerator, stirring occasionally until consistency of egg white. Fold in cucumbers, celery, horseradish, and cheeses blend well. Continue to blend adding mayonnaise, onion, and dill. Pour into 6-cup mold which has been rinsed in cold water. Refrigerate for 4 hours or overnight. Unmold by running a small spatula around edge of mold invert onto platter and place hot towel over mold. Shake gently to release salad. Garnish with very thinly sliced cucumber which will cling to mold if thin enough. Place a small sprig of parsley or watercress on top of each cucumber.Note: This would be good served for a luncheon with a chicken or turkey sandwich, or an all vegetable plate.

Nutrition Facts : Nutritional Facts Serves

FROSTY CHRISTMAS CUCUMBER MOLD



Frosty Christmas Cucumber Mold image

This is an ideal side for that Christmas ham, turkey, or salmon. Simply spectacular!

Provided by Pat Duran

Categories     Other Salads

Time 15m

Number Of Ingredients 8

3 oz pkg. lime jello
1/2 tsp salt
1 c boiling water
1 c real mayonnaise
1/2 c dairy sour cream
1 c chopped peeled cucumber
1/4 c chopped pimiento
1 Tbsp finely chopped onion

Steps:

  • 1. Dissolve jello and salt in boiling water; cool. Combine mayonnaise and sour cream; mix well. Gradually add jello mixture to mayonnaise mixture. Chill until partially set; fold in cucumber, pimiento and onion. Pour into a 1-quart mold; chill until firm. Unmold on to serving plate.

MARINATED CUCUMBER SALAD WITH RICOTTA SALATA



Marinated Cucumber Salad with Ricotta Salata image

This recipe for marinated cucumber salad with ricotta salata comes from "Scott Conant's New Italian Cooking." It makes for a delicious summer side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
3 tablespoons white-wine vinegar
12 whole basil leaves, torn
Pinch of crushed red pepper flakes
Coarse salt
2 cucumbers, peeled and thinly sliced
1 tablespoon red-wine vinegar
2 tablespoons balsamic vinegar
Fresh ground black pepper
2 cups mixed baby greens, washed and dried
1/2 cup grated ricotta salata or crumbled feta cheese

Steps:

  • In a medium bowl, whisk together 2 tablespoons white-wine vinegar, basil, red pepper flakes, and 1/2 teaspoon salt. Add cucumbers and toss to combine. Let stand at room temperature or refrigerated, for up to 3 hours.
  • In a small bowl, whisk together red-wine vinegar, balsamic vinegar, and remaining 3 tablespoons oil. Season with salt and pepper. Place greens in a large bowl and pour over enough vinaigrette to lightly coat the leaves; toss until well combined.
  • Divide cucumbers evenly between 4 plates. Top with greens and sprinkle with cheese.

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