Molded Cucumber Salad Recipes

COOL CUCUMBER SALAD

Steps:

• Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.

COOL CUCUMBER MOLDED SALAD

Steps:

• Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
• When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.

MOLDED CUCUMBER SALAD

Steps:

• Combine cucumber, salt, pimiento, and lemon juice.
• Soak gelatin in water for five minutes; then dissolve over hot water and mix thoroughly with the whipped cream.
• Add cucumber mixture and pour into individual molds which have been lightly oiled or sprayed with cooking spray.
• Chill until firm.
• Arrange salad greens on chilled plates and unmold salads on top.

CUCUMBER-RICOTTA SALAD MOLD

Steps:

• In medium bowl, pour boiling water over gelatin and stir for 2 to 3 minutes until dissolved. Add vinegar and salt, and place bowl in refrigerator, stirring occasionally until consistency of egg white. Fold in cucumbers, celery, horseradish, and cheeses blend well. Continue to blend adding mayonnaise, onion, and dill. Pour into 6-cup mold which has been rinsed in cold water. Refrigerate for 4 hours or overnight. Unmold by running a small spatula around edge of mold invert onto platter and place hot towel over mold. Shake gently to release salad. Garnish with very thinly sliced cucumber which will cling to mold if thin enough. Place a small sprig of parsley or watercress on top of each cucumber.Note: This would be good served for a luncheon with a chicken or turkey sandwich, or an all vegetable plate.

MOLDED LIME SALAD

Steps:

• In a bowl, pour boiling water over gelatin. Stir to dissolve. Add cold water, vinegar, salt, and pepper if desired. Pour 1 cup of mixture into 6-cup mold; set aside. Chill remaining gelatin for 30 minutes, then add mayonnaise and blend with a rotary beater until smooth. Chill until almost set. Meanwhile, chill gelatin in mold until almost set. Turn mayonnaise/gelatin mixture into a bowl and whip until fluffy. Fold in vegetables. Spoon into mold. Chill until firm. Unmold to serve.

MOLDED CUCUMBER SALAD

Steps:

• Dissolve the lime Jell-O in the hot water and let cool for about an hour before preceding with the rest of the recipe.
• When the gelatin mixture has cooled, add the rest of the ingredients and blend well.
• Pour into a mold or 8 inch X 8 inch dish and place in refrigerator until firm.

CUCUMBER SOUR CREAM MOLD

Steps:

• Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved. Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Mix sour cream and dressing until well blended. Stir into thickened gelatin. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in cucumber, onion and dill weed. Pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.