Cucumber And Strawberry Salad With Pimms Dressing Recipes
STRAWBERRY, CUCUMBER & HONEYDEW SALAD
Strawberries and cucumbers together-I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. -Melissa Mccabe, Long Beach, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine strawberries, cucumber and honeydew. Chill until serving., In a small bowl, whisk the remaining ingredients. Just before serving, drizzle over strawberry mixture; toss gently to coat.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
STRAWBERRY CUCUMBER SALAD
Make and share this Strawberry Cucumber Salad recipe from Food.com.
Provided by Happy Harry 2
Categories Berries
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel cukes. Slice in half lengthwise. If seeded, remove with teaspoon. Cut cukes across into 1/4 inch slices. Place in colander. Sprinkle with salt and toss. Allow to drain about 20 minutes. Rinse with cold water to remove salt. Spread out on paper towels and pat dry.
- Place berries and cukes in bowl and chill.
- Whisk brown sugar, soy, and vinegar together until smooth. Set aside.
- When ready to serve salad, pour sesame oil and dressing over and toss.
Nutrition Facts : Calories 52.7, Fat 0.7, SaturatedFat 0.1, Sodium 304.4, Carbohydrate 11.8, Fiber 1.1, Sugar 8.6, Protein 1.1
STRAWBERRY-CUCUMBER SALAD WITH ALMONDS AND MINT
A lovely fresh cucumber salad with fresh strawberries gets a garnish of slivered almonds and fresh mint leaves. It's served on lettuce leaves with a tangy balsamic strawberry dressing.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 10
Steps:
- Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside.
- In a medium bowl, whisk together the preserves, olive oil, balsamic vinegar and Dijon mustard. Add the cucumber, strawberries, mint and toasted almonds and toss to combine. Season to taste with salt and black pepper. Serve inside lettuce leaves or over chopped lettuce.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 14.7 g, Fat 8.1 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 34.1 mg, Sugar 10 g
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