Lackland Air Force Bases Cucumber Salad Recipes

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CUCUMBER SALAD WITH HERB & GARLIC DRESSING (VINAIGRETTE)



Cucumber Salad with Herb & Garlic Dressing (Vinaigrette) image

Recipe video above. Crisp, juicy cucumber and a tasty Herb & Garlic Vinaigrette makes for a sensational salad!! It's refreshing with extra flavour from the dressing - I can eat SO MUCH of this!! A touch of mustard is key here - thickens the dressing to help it coat the cucumber slices.

Provided by Nagi

Categories     Side Dish

Number Of Ingredients 9

3 cucumbers (, standard (or 2 long Telegraph/English cucumber(Note 1))
1/2 red onion (, finely diced)
1 1/2 tbsp red wine vinegar ((Note 2))
3 tbsp extra virgin olive oil
1 garlic clove (, minced)
1/2 tsp Dijon mustard
3/4 tsp mixed dried herbs ((Note 3 sub))
1/2 tsp white sugar ((optional))
1/2 tsp salt and black pepper (, EACH)

Steps:

  • Shake Dressing in a jar.
  • Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.
  • Place in bowl with red onion.
  • Pour over Dressing, toss gently and serve immediately.

Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

LACKLAND AIR FORCE BASE'S CUCUMBER SALAD



Lackland Air Force Base's Cucumber Salad image

Make and share this Lackland Air Force Base's Cucumber Salad recipe from Food.com.

Provided by Cris R.

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 garlic cloves
1 shallot, halved
1 tablespoon canola oil, 3/4 cup canola oil
1/2 cup fresh parsley
1/3 cup sherry wine vinegar
1 tablespoon honey
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons salt (to taste)
2 cups cherry tomatoes, halved
3 English cucumbers, halved lengthwise, seeded and sliced into 1/8 inch half moons
1 red onion, cut into 1/8 inch thick slices

Steps:

  • For the parsley-shallot vinaigrette, Preheat the oven to 400 degrees F.
  • Toss the garlic and shallots with the 1 tablespoon canola oil in a bowl then spread out on a small baking sheet. Bake until beginning to brown, about 15 minutes.
  • Place the roasted garlic and shallots in a blender along with the parsley, vinegar, honey, lemon juice, mustard and 2 teaspoons of salt. Blend on low speed until everything begins to puree. Turn to high and slowly add the remaining 3/4 cup canola oil to emulsify. Adjust the seasoning as needed.
  • Cucumber salad: Combine the tomatoes, cucumbers and red onion in a large mixing bowl. Toss with parsley-shallot vinaigrette.
  • Let sit for a few hours to combine, toss from time to time.

Nutrition Facts : Calories 117.3, Fat 4.1, SaturatedFat 0.4, Sodium 1205.9, Carbohydrate 20.4, Fiber 2.9, Sugar 11.4, Protein 3

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