Cucumber Thyme And Parsley Vinaigrette Recipes

SPICY TOMATO, PEPPER, CUCUMBER, MINT, AND PARSLEY SALAD

Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad image

Provided by Aglaia Kremezi

Categories Salad Tomato Vegetarian Low Cal High Fiber Vinegar Lemon Mint Meat Cucumber Arugula Healthy Low Cholesterol Vegan Thyme Jalapeño Parsley

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Salad:
3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped purslane or arugula
2 scallions, including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)
Dressing:
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground black pepper
Pinch of sumac (optional)

Steps:

Salad:
Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.
Dressing:
To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

CUCUMBER HERB VINAIGRETTE

Cucumber Herb Vinaigrette image

As the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.

Provided by Ellen Ecker Ogden

Categories Low-Sodium Salad Dressing Recipes

Time 10m

Number Of Ingredients 10

Ingredients

1 small cucumber, peeled, seeded and chopped
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon nonfat or low-fat plain yogurt
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 teaspoon sugar
½ teaspoon salt

Steps:

Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth.

Nutrition Facts : Calories 27.7 calories, Carbohydrate 0.5 g, Fat 2.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.4 g, Sodium 63.4 mg, Sugar 0.4 g

CUCUMBER-THYME VINAIGRETTE

Cucumber-Thyme Vinaigrette image

Provided by Molly O'Neill

Categories condiments

Time 5m

Yield One-half cup

Number Of Ingredients 6

Ingredients

1/2 cup cucumber juice (see recipe)
2 teaspoons fresh lemon juice
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

Whisk together all ingredients and use immediately.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 57 milligrams, Sugar 0 grams

CUCUMBER, THYME AND PARSLEY VINAIGRETTE

Cucumber, Thyme and Parsley Vinaigrette image

A piquant topping for a salad of orange sections and thinly sliced red onions, a cucumber and onion salad or a jicama slaw.

Provided by Molly O'Neill

Categories condiments, salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 cup cucumber juice (see recipe)
4 teaspoons fresh lemon juice
4 teaspoons finely chopped Italian parsley
2 teaspoons minced fresh thyme
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

In a medium bowl, whisk together the cucumber juice, lemon juice, parsley, thyme, salt and pepper.

Nutrition Facts : @context http, Calories 12, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 153 milligrams, Sugar 1 gram

FRESH MINT AND CUCUMBER SALAD WITH TAHINI VINAIGRETTE

Fresh Mint and Cucumber Salad With Tahini Vinaigrette image

This is a simple salad with a Middle Eastern feel. It's as easy as it looks! From The Conscious Cook by Chef Tal Ronnen.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons tahini
3/4 cup extra virgin olive oil (or grapeseed oil)
1/4 cup lemon juice, freshly squeezed
2 teaspoons shallots, minced (or red onion or scallion, white part)
1 small garlic clove, minced
2 tablespoons light agave nectar (or honey)
3/4 cup plain soy yogurt (or regular yogurt)
1/4 cup white wine vinegar
1 pinch ground cayenne pepper
sea salt
feshly ground black pepper (optional)
1 English cucumber, peeled, thinly sliced
1 tablespoon of fresh mint, minced
1 tablespoon fresh parsley, minced

Steps:

To make vinaigrette:.
Combine tahini, oil, lemon juice, shallot, garlic, agave nectar, yogurt, vinegar, and 1/4 cup water in a blender and puree until smooth, adding more water if needed to make dressing pourable. Add cayenne and season to taste with salt and pepper(if using).
To make salad:.
Place the cucumber in a small bowl, top with enough of dressing to coat generously, and then sprinkle with the mint and parsley. Toss to combine. Serve and enjoy!

THYME VINAIGRETTE SALAD

Thyme Vinaigrette Salad image

"A couple from France gave us this recipe years ago when they were guests in our home," relates Jackie Heyer of Cushing, Iowa. "The dressing is the real French dressing-made with oil, vinegar, lemon juice and herbs-not the creamy tomato-based type we're accustomed to. The thyme flavor is wonderful on any combination of greens and vegetables," she adds.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield about 1 cup dressing.

Number Of Ingredients 7

Ingredients

2/3 cup canola oil
1/3 cup cider vinegar
2 to 3 teaspoons lemon juice
1 to 2 teaspoons dried thyme
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
Torn salad greens, sliced cucumbers and chopped sweet red and yellow peppers or vegetables of your choice

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, salt and pepper; shake well. Serve with salad. Store in the refrigerator; shake before serving.

Nutrition Facts :

CUCUMBER VINAIGRETTE

Cucumber Vinaigrette image

This can be used as dressing on terraines or gelees or serve it with mixed fresh veggies as a dip. Very low calorie and tasty Added comments 24 July 09 I think what may be missed is that this is to be used as a condiment on perhaps a Terraines or a Gelles so the flavor of the Vinaigrette will compliment not rule.. It should be slightly chunky in texture not smooth. I am sorry that it has been a disappointment to all three of you.

Provided by Bergy

Categories Canadian

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 English cucumber, peeled & seeded and roughly chopped, should yield apprx 1 1/2 cups
1 teaspoon sherry wine or 1 teaspoon balsamic vinegar
1/2 teaspoon freesh dill, chopped or 1/4 teaspoon dill weed, dry
1/4 teaspoon Dijon mustard
pepper
2 garlic cloves, peeled

Steps:

Put all the ingredients in a food processor and blend still lightly chunky(almost smooth).
Refrigerate until serving.

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

Creamy Shallot and Parsley Vinaigrette image

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Provided by Mike Karam

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

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

Steps:

Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g

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

Ingredients

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

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