Pappas Bbq Cucumber Salad Recipes

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REFRESHING CUCUMBER SALAD



Refreshing Cucumber Salad image

This is a quick and easy throw-together salad that is super tangy and creamy and a way to use up some of your fresh garden veggies. Very refreshing! Increase or decrease amount of vinegar and mayonnaise to your liking.

Provided by ShawnaRae

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

2 small cucumbers, thinly sliced
½ small red onion, thinly sliced
1 large tomato, halved and sliced
3 tablespoons mayonnaise
1 tablespoon white vinegar
¼ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 6 g, Cholesterol 3.9 mg, Fat 8.4 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 208.5 mg, Sugar 3 g

CUCUMBER SALAD



Cucumber Salad image

There's nothing better than warm weather and a good meal. This fresh and easy Cucumber Salad is a perfect addition to any cookout. From seafood to grilled meat, these paper-thin slices of cucumber are tossed in a light vinegar mixture. Let them marinate for a few hours to heighten the flavor profile. Pair our cucumber vinegar salad with grilled chicken or teriyaki chicken. Make sure to add this Cucumber Salad recipe to your summer meal must-makes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 6

Number Of Ingredients 7

2 medium cucumbers, thinly sliced
1/3 cup cider or white vinegar
1/3 cup water
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh dill weed or parsley, if desired

Steps:

  • Place cucumbers in small glass or plastic bowl.
  • In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  • Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Nutrition Facts : Calories 30, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 200 mg, Sugar 6 g, TransFat 0 g

CUCUMBER-PAPAYA SALAD



Cucumber-Papaya Salad image

Provided by Emeril Lagasse

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large cucumber, peeled, seeded and thinly sliced (about 1 1/2 cups)
1/2 teaspoon salt
1/4 cup rice wine vinegar
4 teaspoons sugar
1 tablespoon peanut oil
1 teaspoon minced Hawaiian chiles or chile paste
2 teaspoons minced fresh ginger
1 large papaya, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
1/4 cup chopped fresh cilantro
6 lettuce leaves

Steps:

  • Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
  • In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad.
  • Serve.

LOUIS PAPPAS' FAMOUS GREEK SALAD



Louis Pappas' Famous Greek Salad image

This recipe is taken from "The Gasparilla Cookbook" and it combines the wonderful flavors of the greek salad served on top of a delicious potato salad. The finishing touches are peeled and cooked shrimp on top with olives, peppers, and green onions arranged around the salad. Great presentation and well worth the effort. You may omit the watercress and anchovies,as well as, change up the veggies any way you wish.

Provided by DailyInspiration

Categories     Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

6 potatoes, boiled
2 green onions, chopped
1/4 cup parsley, finely chopped
1/2 cup salad dressing
salt
1 lettuce, entire bunch
3 cups potato salad (see above)
12 watercress leaves (optional)
2 tomatoes, medium and cut into wedges
1 cucumber, cut lengthwise into 8 fingers
1 avocado, cut into wedges
8 ounces crumbled feta cheese
1 green pepper, cut into 8 strips
4 slices canned beets (optional)
4 shrimp, peeled and cooked
4 anchovy fillets
12 black olives (greek style preferred)
4 radishes, sliced
4 green onions, whole
1/2 cup distilled white vinegar
1/4 cup olive oil
1/4 cup salad oil (blend both oils together)

Steps:

  • Line a large platter with outside lettuce leaves. Place 3 cups of the potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded.
  • Arrange the watercress on top of this.
  • Place the tomato wedges around the outer edge of the salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
  • Place the avocado slices around the outside.
  • Place crumbled feta on top of the salad, with the green papper slices over all.
  • On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
  • The olives, peppers and green onions can be arranged as desired.
  • The entire salad is then sprinkled with the vinegar and then with the oil.
  • Sprinkle the oregano over all and serve at once. Serve with toasted garlic bread.

PAPPA'S BBQ SAUCE RECIPE - (3.8/5)



Pappa's BBQ Sauce Recipe - (3.8/5) image

Provided by á-8031

Number Of Ingredients 11

1 teaspoon red pepper
1 teaspoon black pepper
1/2 cup vinegar
1 teaspoon sugar
1 pint ketchup
1 onion, chopped
1 tablesppon chili powder
1 lemon
1/2 teaspoon paprika
1/2 pound butter
1 small garlic, chopped.

Steps:

  • In a medium sauce pan, whisk ingredients together. Bring to a rolling boil, about 10 minutes. Onions should be soft.

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