PEAR CUCUMBER SALAD WITH BALSAMIC AND SHAVED ROMANO CHEESE
Provided by Robin Miller : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine pears, cucumber, vinegar, parsley, and oil. Season to taste with salt and black pepper. Using a vegetable peeler, shave Romano over top before serving.
- Spoon over crisp romaine lettuce.
CUCUMBER AND PEAR SALAD
This refreshing Cucumber and Pear Salad with almonds and dressing makes the perfect side salad to any lunch or dinner entree.
Provided by Wide Open Eats Test Kitchen
Categories Lunch
Time 10m
Number Of Ingredients 9
Steps:
- In a large bowl toss together the chopped pears and cucumbers.
- In a blender add the apple cider vinegar, poppy seeds, sugar, pepper, and salt. Blend to combine. Slowly pour in the olive oil until a smooth dressing forms. Pour the dressing over the cucumber and pear and toss. Top with sliced almonds and serve.
CUCUMBER PEA SALAD
This is an awesome salad!! Very refreshing with peas, cucumber, and cheese. Super easy to make also!
Provided by gumball
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 10m
Yield 5
Number Of Ingredients 5
Steps:
- Combine the cucumber, peas, and Monterey Jack cheese in a bowl. Whisk the mayonnaise and milk together in a small bowl; pour the dressing over the salad. Stir to coat.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 5.2 g, Cholesterol 38.9 mg, Fat 28 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 9.2 g, Sodium 334.8 mg, Sugar 1.8 g
CHOPPED CUCUMBER, PEAR, AND FENNEL SALAD
Provided by Kay Chun
Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Pear Fennel Cucumber Healthy Low Cholesterol Vegan Pomegranate Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.
PEAR AND CUCUMBER SALAD
Make and share this Pear and Cucumber Salad recipe from Food.com.
Provided by mry_jack
Categories Pears
Time 15m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Core the pears and cut into small bite size pieces.
- Split the cucumbers in half length-wise and scoop out the seeds with a teaspoons
- Slice cucumbers into thin slices.
- Combine all ingredients in a bowl and toss.
- Serve on bed of lettuce leaves.
Nutrition Facts : Calories 80.7, Fat 1.4, SaturatedFat 0.2, Sodium 3.8, Carbohydrate 18.3, Fiber 3.3, Sugar 10.7, Protein 1.3
CUCUMBER PEAR SALAD
Steps:
- Step 1 Remove the stems from the kale and tear it up with your hands into bite-sized pieces. Place in a large bowl. Step 2 To make the dressing, whisk together the olive oil, apple cider vinaigrette, maple syrup, garlic, thyme, salt and pepper. Step 3 Pour the dressing over the kale and toss well to combine. Step 4 Arrange the cucumbers, pecans, goat cheese, grapes and pears on top of the tossed kale, and enjoy!
PEAR AND CUCUMBER SALAD
Steps:
- Combine pears, lemon juice, sugar, and salt. Slice cucumber paper thin, and toss lightly with pears. Arrange on crisp lettuce; serve with mayonnaise.
Nutrition Facts :
APPLE PEAR CUCUMBER SALAD
This crunchy, sweet and tangy salad mixes familiar fruits and veggies with a whole grain mustard dressing and apple cider vinegar. From Whole Foods.
Provided by Chef Kate
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- For the Dressing:.
- Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
- For the Salad:.
- Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
- Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
- If cucumber is waxed, peel it; otherwise leave skin on.
- Slice onion any way you like.
- Add all to bowl with dressing and toss to coat.
Nutrition Facts : Calories 227.2, Fat 14.1, SaturatedFat 1.9, Sodium 89.8, Carbohydrate 26.9, Fiber 4.9, Sugar 17.7, Protein 1.5
FETA CUCUMBER SALAD
If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 7
Steps:
- Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.
Nutrition Facts :
CUCUMBER AND PEA SALAD
Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 16.5 g, Cholesterol 5.6 mg, Fat 11 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 46.5 mg, Sugar 4.1 g
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