Time 10m Yield 2 cups Number Of Ingredients 10 Steps:
Place all ingredients in a blender. Process until well blended. Place in an air tight container in the refrigerator until ready to use. ~NOTE~ Fresh herbs can be used if you have them available. Amounts - 2 T. fresh dill, 2 T. fresh chives, and 2 T. fresh parsley.
Time 10m Yield 6 servings. Number Of Ingredients 5 Steps:
In a large bowl, mix first four ingredients; toss with cucumbers. Refrigerate, covered, 2 hours.
Time 2h10m Yield 8 Number Of Ingredients 5 Steps:
Stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 2 hours. Serve chilled.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.
Yield Makes 2 1/4 cups Number Of Ingredients 10 Steps:
Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired.
Yield Makes 6 cups Number Of Ingredients 8 Steps:
Combine all ingredients in a large bowl. Cover with plastic wrap, and place in refrigerator until dressing is well chilled.
More about “cucumbers with dressing recipes”
Time 30m Yield 4 side-dish servings Number Of Ingredients 14 Steps:
Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently. Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside. Heat a grill pan over high, and ventilate your kitchen well. Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don’t want any floppy cucumbers.) As they’re ready, immediately transfer to the tomato pan, stirring to coat in the dressing. Once they’re all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.
