Borage And Cucumber Salad Recipes
BORAGE CUCUMBER SALAD DRESSING
It is so easy to make your own salad dressings at home. This one is so flavorful and keeps so well in the fridge, that you will be making it often.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 13
Steps:
- Place the first 11 ingredients in a blender or food processor. Cover and process until smooth, about 30 seconds. Drizzle over salad greens. Garnish with borage flowers if desired. Serve immediately. Refrigerate leftover dressing.
Nutrition Facts : Calories 99 calories, Fat 10g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
CUCUMBER SALAD WITH BORAGE FLOWERS
Borage is a lovely garden plant, and both the leaves and the flowers are edible. I like to add them to this simple cucumber salad.
Provided by körnermamsell
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h5m
Yield 2
Number Of Ingredients 6
Steps:
- Combine olive oil, lime juice, salt, and pepper in a bowl and stir together. Add sliced cucumber, cover, and refrigerate for 1 hour.
- Sprinkle with borage leaves and borage flowers just before serving, as the flowers wilt quickly.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 4.3 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 80.9 mg, Sugar 1.8 g
BORAGE AND CUCUMBER SALAD
Borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium. Cooking time is chilling time.
Provided by Molly53
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice the cucumbers thinly.
- Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels.
- Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly.
- Garnish with borage blossoms.
- Chill for one hour before serving.
Nutrition Facts : Calories 109.3, Fat 8.2, SaturatedFat 5.1, Cholesterol 16.9, Sodium 24.3, Carbohydrate 8.2, Fiber 0.9, Sugar 3.4, Protein 2.3
CUCUMBER SALAD
This side is from Mabel's BBQ, located in Cleveland and Las Vegas.
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
- Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.
SESAME CUCUMBER AND AVOCADO SALAD
Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.
Provided by Hetty McKinnon
Categories brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
- When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
- Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.
WATERGATE CUCUMBER SALAD
This recipe may seem like it has strange ingredients, but they amazingly taste great together! We always have this Watergate salad with Christmas dinner, and it's a big hit with kids and adults alike!
Provided by junkie4yummy
Categories Salad
Time 8h10m
Yield 6
Number Of Ingredients 7
Steps:
- Dissolve gelatin mix into boiling water; stir well and put in the refrigerator until slightly firm, about 4 hours.
- Stir in mayonnaise and sour cream. Fold in cottage cheese, cucumber, and onion. Transfer to a serving bowl and chill until set, about 4 hours more.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 14.9 g, Cholesterol 21 mg, Fat 20.3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 330.9 mg, Sugar 12.6 g
SMASHED PICKLE SALAD
Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. (Sour cream is commonly used in Germany, Scandinavia and the Midwest; buttermilk in the South; and yogurt in the Mediterranean, Southwest Asia and South Asia.) This recipe skips the first step of salting by instead substituting pickles - cucumbers fermented in salt and vinegar - in place of raw cucumbers. They're still crunchy, but also pack a fierce punch. Eat this salad alongside something rich, like grilled meats or schnitzel, or in a sandwich with deli meats, tinned fish or boiled eggs. While most pickles work, half-sour pickles are especially refreshing. (Avoid bread and butter pickles, which are too sweet.) Smashing the pickles opens them up to absorb dressing, and the act of doing so is just plain fun.
Provided by Ali Slagle
Categories salads and dressings, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the red onion and pickle brine.
- On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
- Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)
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