Fabiennes Cucumber Salad Recipes

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ADRIENNE'S CUCUMBER SALAD



Adrienne's Cucumber Salad image

Cool, delicious cucumber salad. For a pretty salad, peel only half of each cucumber, leaving strips of skin on each. Don't make the vinegar solution first and then chop the cucumber because it's important that the vinegar solution be hot to ensure proper flavoring.

Provided by JSCHMAND

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Yield 8

Number Of Ingredients 6

4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
½ cup water
¾ cup white sugar
1 tablespoon dried dill, or to taste

Steps:

  • Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 24.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 4.4 mg, Sugar 21.5 g

CUCUMBER FENNEL SALAD



Cucumber Fennel Salad image

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL AND CUCUMBER SALAD



Fennel and Cucumber Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

Steps:

  • Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
  • Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
  • Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams

VIENNESE CUCUMBER SALAD



Viennese Cucumber Salad image

Categories     Salad     Garlic     Cucumber     Dill     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 7

2 large seedless cucumbers (about 2 pounds)
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed

Steps:

  • Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.
  • In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.
  • In a colander drain cucumbers and rinse under cold water. Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)

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