Victorias Cucumber Salad Recipes
MARINATED CUCUMBER SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled.
VICTORIA'S CUCUMBER SALAD
This easy cucumber salad lets you turn your cucumbers into an instant side dish! A light seasoning of salt pepper and garlic powder and some mayonnaise is all you need.
Provided by SECRETV2
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Place the cucumber slices into a large bowl. Season with salt, pepper and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20 minutes before serving.
Nutrition Facts : Calories 163 calories, Carbohydrate 8.2 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 496 mg, Sugar 3.4 g
VICTORIA'S CUCUMBER SALAD
This easy cucumber salad lets you turn your cucumbers into an instant side dish! A light seasoning of salt pepper and garlic powder and some mayonnaise is all you need.
Provided by SECRETV2
Categories Cucumber Salad
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Place the cucumber slices into a large bowl. Season with salt, pepper and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20 minutes before serving.
Nutrition Facts : Calories 163 calories, Carbohydrate 8.2 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 496 mg, Sugar 3.4 g
SALAD VICTORIA
This cold appetizer is healthy, elegant and bursting with rich, tangy flavour thanks to the combination of shrimp, lemon juice and truffle oil. Wish I'd made it up, but it was actually created by a palace chef for Queen Victoria - it was one of her favourites!
Provided by Karenlee 2
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the cucumber and slice it into matchsticks of the same approximate length and thickness as the asparagus. Sprinkle with salt and let leach for 10 minutes in a sieve. Boil a bit of salted water and cook the asparagus in a covered pan for three minutes until al dente. Rinse in a sieve under cold running water to drain and cool.
- Distribute the cucumber matchsticks and asparagus over four plates. Sprinkle with half of the truffle oil. Arrange shrimp on top of the vegetables and sprinkle with the lemon juice and the rest of the truffle oil. Garnish with chives.
Nutrition Facts : Calories 72.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 97.5, Sodium 114.6, Carbohydrate 5.2, Fiber 1.4, Sugar 2.3, Protein 12.1
PAPRIKAS WEISS' HUNGARIAN CUCUMBER SALAD
Provided by Joan Nathan
Categories Salad Vegetable Vegetarian Quick & Easy Purim Rosh Hashanah/Yom Kippur Kosher
Yield Yield: 6 servings (P)
Number Of Ingredients 7
Steps:
- 1. Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.
- 2. Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.
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