Cucumber Salad With Dill And Shallots Recipes
DILL CUCUMBER SALAD
Wonderful summer time salad but does not have to be so sweet to be so good. You do not have to marinate it overnight. Two hours is good.
Provided by Karen V.
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours.
- Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 28.4 g, Cholesterol 8.4 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 1176.4 mg, Sugar 25 g
CUCUMBER SALAD WITH FRESH DILL
Make and share this Cucumber Salad with Fresh Dill recipe from Food.com.
Provided by Dancer
Categories Colombian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip.
- Thinly slice the cucumber lengthwise. Place the vinegar, sugar, salt and pepper in a bowl and whisk until the sugar is dissolved.
- Add the cucumber, onion, and dill, toss well.
- The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.
Nutrition Facts : Calories 30.7, Fat 0.1, Sodium 2.5, Carbohydrate 7.5, Fiber 0.7, Sugar 5.1, Protein 0.7
EASY CUCUMBER SALAD WITH DILL
Steps:
- Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about 1 hour.
- Drain the cucumbers. Add the onion, vinegars, water and dill.
- Serve or refrigerate. The cucumbers will become more pickled as they sit.
Nutrition Facts : ServingSize 1 g, Calories 16 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 585 mg, Fiber 1 g, Sugar 2 g
CUCUMBER DILL SALAD
This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well., In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts :
EASY CHICKPEA SALAD WITH LEMON AND DILL
This easy chickpea salad is one of our favorite salads. I love how quick and simple it is. Eat this straight out of the bowl or use it to top salad greens. We love the combination of lemon and dill, but the salad is just as delicious with other fresh herbs - try basil, parsley, or even fresh mint.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 15m
Yield Makes approximately 6 (1/2 cup) servings
Number Of Ingredients 10
Steps:
- Open, drain and rinse the chickpeas, and then add to a large bowl.
- Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
- In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.
Nutrition Facts : ServingSize 1/2 cup, Calories 276, Protein 10 g, Carbohydrate 30 g, Fiber 8 g, Sugar 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 8 mg
CUCUMBERS WITH DILL
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CUCUMBER SLICES WITH DILL
This cool cucumber salad is quick and easy to prepare. It does require at least 2 hours in the fridge for the fullest flavor so plan ahead!
Provided by JulieK
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).
Nutrition Facts : Calories 120.3 calories, Carbohydrate 30 g, Fat 0.3 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 294.8 mg, Sugar 25.6 g
CUCUMBER SALAD WITH DILL AND SHALLOTS
Steps:
- Peel cucumbers and halve lengthwise. Scrape out seeds. Cut into 1/2 inch slices. Mix in a bowl with shallot, avocado and dill. (If not serving right away, toss with lime juice to prevent avocado from discoloring.) Dressing: Combine olive oil and mayonnaise, mustard, salt and pepper, and lime. Dress salad just before serving.
More about "cucumber salad with dill and shallots recipes"
HEALTHY CUCUMBER SALAD, MEDITERRANEAN STYLE | THE ...
From themediterraneandish.com
4.9/5 (55)Calories 61 per servingCategory Salad
- In a small bowl (or mason jar), combine the dressing ingredients (extra virgin olive oil, white wine vinegar, lemon juice, oregano, kosher salt and black pepper.) Whisk (or cover and shake the mason jar) until well combined.
- Pour the dressing over the salad. Toss again to combine, making sure the cucumber salad is well coated with the dressing. Enjoy!
CUCUMBER SHALLOT SALAD | MY NOURISHED HOME
From mynourishedhome.com
4.7/5 (3)Category Appetizers & Sides, Soup, Salad & SandwichServings 6Total Time 5 mins
- Slice washed cucumbers and pile them into a large bowl. Add olive oil, white wine vinegar, minced shallots and salt and pepper to taste. Toss with your hands to combine.
- Cover the bowl and place it in the refrigerator for 20-30 minutes to let the flavors mingle. When ready to serve, top with a big pile of chopped parsley and enjoy!
CUCUMBER SALAD RECIPE | FOOD NETWORK
From foodnetwork.com
5/5 (2)Author Lackland Air Force BaseServings 4-6Category Side-Dish
- Toss the garlic and shallots with the 1 tablespoon canola oil in a bowl, then spread out on a small baking sheet. Bake until beginning to brown, about 15 minutes.
- Place the roasted garlic and shallots in a blender along with the parsley, vinegar, honey, lemon juice, mustard and 2 teaspoons salt. Blend on low speed until everything begins to puree. Turn to high and slowly add the remaining 3/4 cup canola oil to emulsify. Adjust the seasoning as needed.
- For the cucumber salad: Combine the cherry tomatoes, cucumbers and red onions in a large mixing bowl. Toss with parsley-shallot vinaigrette.
SALMON WITH CUCUMBER SALAD AND DILL SAUCE RECIPE
From myrecipes.com
3.5/5 (6)Calories 347 per servingServings 4
- Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
- Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.
CUCUMBER, DILL, FETA AND PISTACHIO SALAD - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
5/5 (1)Total Time 25 minsCategory Salad, Side DishCalories 94 per serving
- Add the apple cider vinegar and salt to a small saucepan and bring to a simmer over medium heat.
- Once simmering, add in the minced red onion or shallot and remove from the heat. Let the onion steep and cool in the vinegar for 10-15 minutes.
- Pour the onion and vinegar mixture over the top of the salad and add in the olive oil and black pepper.
CUCUMBERS WITH FRIED AND PICKLED SHALLOTS RECIPE | REAL SIMPLE
From realsimple.com
5/5 (5)Total Time 30 minsServings 4-6Calories 129 per serving
- Combine vinegar, sugar, 1½ teaspoons salt, and several grinds of pepper in a small saucepan. Bring to a boil; add half of the shallots and stir to coat them in the liquid. Remove from heat and set aside until softened, about 10 minutes.
- Toss cucumbers, dill, and pickled shallots with the pickling liquid in a large bowl. Season to taste and set aside.
- Combine oil and remaining half of shallots in a small saucepan. Place over medium heat and cook, swirling occasionally, until shallots are golden brown, 8 to 10 minutes. Remove from heat and, using a slotted spoon, transfer fried shallots to a paper towel–lined plate; season with a pinch of salt. Reserve 3 tablespoons of the frying oil.
CREAMY CUCUMBER SALAD WITH SOUR CREAM – A COUPLE COOKS
From acouplecooks.com
4/5 (38)Total Time 1 hrCategory SaladCalories 54 per serving
- Thinly slice the shallots (separate them into rings with your fingers). In a small container, stir together the shallots with the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
- Meanwhile, thinly slice cucumbers and place them in a colander (if using standard cucumber, peel them first; English cucumbers don’t need to be peeled). Toss the slices with several larger pinches of kosher salt and rest 45 minutes. Remove them from the colander and pat them dry.
- When ready to serve, gently stir together the cucumbers and dressing (don’t stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you’d like to prepare it in advance, refrigerate the components separately until serving.
CUCUMBER SALAD WITH CARAMELIZED SHALLOTS & HERBS RECIPE ...
From myrecipes.com
Servings 4-6Calories 95 per servingTotal Time 45 mins
- Toss shallot slices to separate them into rings. Have ready a slotted spoon and a double layer of paper towels. Heat oil to 275° in a small, deep heavy saucepan and drop in shallot rings.
- Cook shallots, stirring often, until they turn a uniform light brown--this will take about 8 to 12 minutes. Turn off the heat when they look almost done so they don't burn. Lift shallots from oil with slotted spoon and drain on paper towels. Reserve 2 tsp. shallot oil for vinaigrette and let cool. Save the rest for stir fries and any salad dressings.
- Make vinaigrette: Whisk vinegars, sugar, lemon juice, 1/4 tsp. salt, and 1/2 tsp. pepper together in a large bowl until salt and sugar dissolve. Add reserved shallot oil and the minced shallots and whisk well to blend. Season to taste with more salt, pepper, and lemon juice.
- Slice cucumbers into 1/4-in. slices with a knife or on a mandoline. Toss cucumbers and tomatoes with vinaigrette. Add mint, Thai basil, and shiso if using.
EASY CUCUMBER SALAD RECIPE - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
4.7/5 (3)Total Time 10 minsCategory Side DishCalories 113 per serving
- Slice off the ends of the cucumbers and peel them. Cut them into thin rounds and place them in a large bowl. Then blot them with a paper towel to remove extra water (this helps keep the cucumber salad crunchy). Dice the shallots and dill and add them to the bowl.
- In a small bowl make the dressing by whisking together the rice vinegar, olive oil, salt, and pepper. Pour the dressing over the cucumber salad and toss to coat. Season with more salt to taste if needed.
CUCUMBER AND PICKLED SHALLOT SALAD - PRACTICALLY HOMEMADE
From practicallyhomemade.com
Servings 4Estimated Reading Time 2 minsCategory SaladTotal Time 10 mins
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CREAMY CUCUMBER SALAD RECIPE - SERIOUSEATS.COM
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Cuisine AmericanCategory Side DishServings 4Total Time 45 mins
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Servings 4Total Time 25 minsCategory VegetarianCalories 326 per serving
CUCUMBER SALAD WITH DILL AND SHALLOTS RECIPES
From tfrecipes.com
Calories 120.3 caloriesFat 0.3 gCarbohydrate 30 gFiber 1.3 g
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