Cucumber Dill Vinaigrette Recipe Recipes Recipe For Meatloaf

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EASY CUCUMBER SALAD WITH DILL



EASY Cucumber Salad with Dill image

Made with three kinds of vinegar, this dill cucumber salad is deliciously tangy and pairs nicely with all of your favorite barbecue mains.

Provided by Heidi

Categories     Salad     Side Dish

Time 1h15m

Number Of Ingredients 9

1 pound cucumbers ((like English cucumbers, cocktail cucumbers, and garden cucumbers), sliced into ¼ inch rounds)
½ red onion (, peeled and thinly sliced)
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons red wine vinegar
2 teaspoons white balsamic vinegar
2 teaspoons cider vinegar
½ cup water
¼ cup fresh dill leaves (, chopped)

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 WITH LEMON VINAIGRETTE



Cucumber Dill Salad with Lemon Vinaigrette image

Lemon Vinaigrette tossed with loads of fresh dill, cucumber, sweet onion and tender leafy lettuce makes the most perfect side salad.

Provided by Holly Nilsson

Categories     Salad

Time 5m

Number Of Ingredients 11

8 cups red leaf lettuce (butter lettuce)
⅓ cup fresh dill (chopped)
⅔ cup feta cheese (crumbled )
½ english cucumber (thinly sliced)
½ sweet white onion (thinly sliced)
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon dijon mustard
salt & pepper to taste

Steps:

  • Combine all dressing ingredients in a mason jar or container. Shake to mix.
  • Add all salad ingredients to a large bowl.
  • Drizzle with dressing, toss and serve immediately.

Nutrition Facts : Calories 186.84 kcal, Carbohydrate 6.54 g, Protein 4.9 g, Fat 16.11 g, SaturatedFat 5.22 g, Cholesterol 22.25 mg, Sodium 311.21 mg, Fiber 1.01 g, Sugar 3.61 g, ServingSize 1 serving

CUCUMBER SALAD WITH DILL VINAIGRETTE



Cucumber Salad with Dill Vinaigrette image

A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.

Provided by CHEFBOYOSARAH

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 pint grape tomatoes, halved
3 cucumbers - peeled, seeded, and chopped
1 red onion, chopped
2 yellow bell peppers, chopped
¼ cup cider vinegar
¼ cup olive oil
1 (4 ounce) jar capers, drained
2 teaspoons dried dill

Steps:

  • Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 15.4 g, Fat 14.7 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 855.6 mg, Sugar 2.8 g

CUCUMBER SLICES WITH DILL



Cucumber Slices With Dill image

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

4 large cucumbers, sliced
1 onion, thinly sliced
1 tablespoon dried dill weed
1 cup white sugar
½ cup white vinegar
½ cup water
1 teaspoon salt

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

DILL PICKLE MEATLOAF



Dill Pickle Meatloaf image

I'm not sure where this recipe came from but it's one that my mom made all the time when I was growing up. It's now a regular at my house and it gets excellent reviews from everyone I've served it to...and the best part is the kids love it too!

Provided by CaraMeg

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 egg
1 small onion, chopped
½ cup dill pickle juice
¾ teaspoon salt
¼ teaspoon ground black pepper
1 slice bread, torn into small pieces
1 pound lean ground beef
¼ cup chopped dill pickles
¼ cup ketchup
2 tablespoons water
1 tablespoon brown sugar
½ teaspoon Worcestershire sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
  • Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 299.9 calories, Carbohydrate 12.6 g, Cholesterol 124 mg, Fat 15.9 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 6.1 g, Sodium 842.2 mg, Sugar 8 g

CUCUMBERS WITH DILL



Cucumbers with Dill image

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

2 medium cucumbers, sliced 1/8 inch thick
1 tablespoon kosher salt
1/2 cup white vinegar
1/4 cup snipped fresh dill
3 tablespoons sugar
1/2 teaspoon coarsely ground pepper

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 DILL VINAIGRETTE



Cucumber Dill Vinaigrette image

This goes well on fish, rice, chicken or salmon salads.

Provided by Molly O'Neill

Categories     condiments, salads and dressings

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

1 cup cucumber juice (see recipe)
6 tablespoons buttermilk
2 tablespoons chopped fresh dill
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • In a medium bowl, whisk the cucumber juice and buttermilk together. Whisk in the dill, salt and pepper. Taste and correct seasoning if needed.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 157 milligrams, Sugar 2 grams

CRUSTY MUSTARD-DILL MEAT LOAF



Crusty Mustard-Dill Meat Loaf image

Categories     Beef     Mustard     Pork     Bake     Veal     Oat     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 cup beef broth
1/2 cup old-fashioned oats
1 1/4 pounds meat loaf mix
1/2 cup minced onion
1 large egg
3 tablespoons chopped fresh dill
2 tablespoons coarse-grained Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 450°F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
  • Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

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