Cucumber Salad In A Jar Recipes
COBB SALAD IN A JAR
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bacon slices on a rimmed sheet tray in a single layer and bake until the bacon is crispy, about 20 minutes. Allow to cool to room temperature, then crumble. Reserve until ready to build the jars.
- Sprinkle the chicken breasts with salt and pepper. Put on an oiled quarter-sheet tray and roast until cooked through and browned, about 30 minutes. Allow to cool to room temperature, then chop into bite-sized pieces. Reserve until ready to build the jars.
- Put the eggs in a small saucepan and just cover with water. Put on the stovetop over medium-high heat and bring to a boil. Once at a boil, turn off the heat and let sit for 11 minutes. Remove the eggs from the water and let cool to the touch. Remove from the shells and cut in half lengthwise. Reserve until ready to build the jars.
- Mix the ranch dressing, sherry vinegar and chives in a small bowl. Reserve, chilled, until ready to build the jars.
- Carefully build layers in each of four 32-ounce mason jars, starting with the iceberg in the bottom of each jar. Evenly divide the eggs, yolk sides facing out, among each jar. Divide the bacon crumbles, cucumber, tomatoes, avocado slices, chicken, blue cheese and ranch dressing among the jars.
- Cover with lids and keep cold until ready to eat. Simply shake the jars to "toss" the salads and either serve on chilled plates or eat directly out of the jars.
FRESH CUCUMBER SALAD
Crisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. -Betsy Carlson, Rockford, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place cucumbers in a 1-1/2- or 2-qt. glass container. In a jar with a tight-fitting lid, shake remaining ingredients until combined. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.
CUCUMBER AND ONION SALAD
This is a very easy side salad for a picnic or covered dish event. My mom kept this going in our frig all summer. I think she got the cucumbers from an aunt and uncle that had a farm nearby.
Provided by SUSIE IN MISSOURI
Categories Vegetable
Time 10m
Yield 2 Quarts
Number Of Ingredients 7
Steps:
- You will need a 2 quart jar with lid or other 2 quart container.
- Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber.
- Slice the cucumber in thin rounds.
- Peel and slice the onion in thin slices and separate.
- Put the cucumber and onion alternately in your jar/container.
- Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together.
- Refrigerate overnight and serve cold.
Nutrition Facts : Calories 294.4, Fat 0.5, SaturatedFat 0.2, Sodium 22.5, Carbohydrate 69.4, Fiber 3.3, Sugar 57.8, Protein 2.9
REFRIGERATOR CUCUMBER SALAD
A Perfect dish for those hot summer days when you have too many cucumbers to deal with and not enough time!
Provided by ercvt
Categories Vegetable
Time 15m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly peel cucumbers, less perfect is ok! Thinly slice and place in a colander. Liberally cover with salt, shake up and place more. Place colander in a sink or on a towel as the salt will make the cucumbers "leak" any moisture. Leave them like this for at least an hour.
- In a jar or dish mix together water, vinegar, sugar and dill - a dash of salt and pepper is good too. Add cucumbers, with OUT rinsing them. Store in fridge overnight.
- YUM!
Nutrition Facts : Calories 69.5, Fat 0.2, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 15.7, Fiber 0.9, Sugar 12.1, Protein 1.1
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