Cucumber Mint Salad With Goat Cheese Recipes

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CUCUMBER MINT SALAD WITH GOAT CHEESE



Cucumber Mint Salad With Goat Cheese image

Make and share this Cucumber Mint Salad With Goat Cheese recipe from Food.com.

Provided by Isabeau

Categories     Vegetable

Time 5m

Yield 1 1 salad, 4-6 serving(s)

Number Of Ingredients 9

2 English cucumbers, thinly sliced
3 tablespoons mint, finely chopped
2 garlic cloves, minced (or 1/2 tsp garlic salt)
1 green onion, thinly sliced
70 g goat cheese, crumbled
2 tablespoons olive oil
2 tablespoons lemon juice
1 dash black pepper
salt, if using garlic cloves

Steps:

  • Combine cucumbers, mint, garlic (if using fresh), green onion, and cheese in a bowl.
  • Combine olive oil, lemon juice, pepper, and salt (if using) in a screw top jar. Shake until well combined. Pour over salad.
  • Enjoy at room temperature or chilled.
  • Note: excellent with pita crisps.
  • Note: When made for the blog, the dressing was omitted and only half the goat cheese was used (where most of the calories are hiding). Instead, I just used a light olive oil mist, which may not have been necessary. Cucumbers are plenty wet as it is!

Nutrition Facts : Calories 154.8, Fat 12.2, SaturatedFat 4.6, Cholesterol 13.8, Sodium 95.6, Carbohydrate 8, Fiber 1.4, Sugar 3.3, Protein 5.2

CHILLED MELON, CUCUMBER AND MINT SALAD



Chilled Melon, Cucumber and Mint Salad image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 medium melons, such as cantaloupe, Galia or honeydew
2 medium hothouse cucumbers, peeled, cut into 1-inch cubes and chilled
4 tablespoons extra-virgin olive oil
Zest and juice from 1 small lime
1 tablespoon honey
6 fresh mint sprigs, stemmed
Freshly ground black pepper

Steps:

  • Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
  • Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
  • In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.

WATERMELON-CUCUMBER SALAD



Watermelon-Cucumber Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

BEET, MINT, AND GOAT CHEESE SALAD



Beet, Mint, and Goat Cheese Salad image

Provided by Michael Lomonaco

Categories     Salad     Vegetable     Lunch     Goat Cheese     Mint     Beet     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 13

2 pounds red and yellow beets (miniature preferred), trimmed
1 log (10 oz) fresh goat cheese, cold (must be cold or cheese won't slice well)
1/2 cup flour
2 large eggs, lightly beaten
2 tablespoons chopped fresh parsley leaves
1/2 cup unseasoned bread crumbs
2 tablespoons extra-virgin olive oil
3 tablespoons butter
3 tablespoons chopped fresh mint leaves
1 tablespoon fresh lemon juice
Salt and pepper to taste
2 heaping cups mesclun salad, washed and dried
2 tablespoons aged balsamic vinegar

Steps:

  • 1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance - just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
  • 2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
  • 3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
  • 4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
  • 5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.

CUCUMBER-MINT SALAD



Cucumber-Mint Salad image

Make and share this Cucumber-Mint Salad recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Yield 4

Number Of Ingredients 7

1 large cucumber
1 small onion, chopped fine
1 tablespoon of fresh mint, chopped
1/4 cup white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning

Steps:

  • Peel cucumber and chop into 1/4-inch cubes.
  • Combine all ingredients in bowl and mix.
  • Serve at room temperature.

Nutrition Facts : Calories 26.5, Fat 0.1, Sodium 293.9, Carbohydrate 5.8, Fiber 0.7, Sugar 3.1, Protein 0.7

TOMATO CUCUMBER SALAD WITH MINT



Tomato Cucumber Salad with Mint image

This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.

Provided by TOOS64

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

⅓ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
⅔ cup chopped red onion
½ cup chopped fresh mint
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
  • Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 11.4 g, Fat 4.8 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 394.7 mg, Sugar 6.6 g

MINTED-GOAT-CHEESE SALAD



Minted-Goat-Cheese Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 shallot, peeled and finely minced
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons white-wine vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
2 pinches sugar
3 drops orange oil (see note)
A few grinds black pepper
15-ounce log goat cheese
1/2 cup chopped mint leaves
2 heads bibb lettuce
2 tomatoes, seeded and diced

Steps:

  • To make the vinaigrette, in a small bowl, whisk together all the ingredients. Set aside.
  • To make the salad, cut the cheese into 4 slices. Place the mint on a plate and roll the slices in it until thoroughly coated. Set aside.
  • In a large bowl, combine any remaining chopped mint with the lettuce and tomatoes. Add the vinaigrette and toss. Divide the salad among 4 plates and top each with a slice of minted cheese. Serve with toasted bread.

CUCUMBER AND MINT SALAD



Cucumber and Mint Salad image

A tasty and filling salad! The fresh mint makes it shine. Can be made ahead and refrigerated. Just add oil and vinegar and mint at the last minute.

Provided by ADILIB

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 8

1 cucumber, sliced
1 cup sliced celery
1 (15 ounce) can garbanzo beans, drained
3 carrots, peeled and shredded
¼ cup raisins
1 cup chopped fresh mint
2 tablespoons olive oil
3 tablespoons red wine vinegar

Steps:

  • Place the cucumber, celery, garbanzo beans, carrots, raisins, and mint in a large bowl, and toss with the olive oil and red wine vinegar to coat. Serve immediately.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 21.5 g, Fat 5.2 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 178.7 mg, Sugar 6.4 g

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