Sunshine Salad

Tags

avocado, blueberries, cucumber, pecans, pineapple, pomegranate, salad, sunshine

This salad is a flavor explosion in your mouth. It is the perfect antidote to the winter gloom. Top with chicken or shrimp for some added protein.

Sunshine Salad

• 2 cups romaine lettuce
• 1/4 cup pineapple, chopped
• 1/4 cup blueberries
• 1/8 cup chopped pecans
• 1/4 avocado, diced
• 5 to 10 slices of cucumber
• Diced onions, to taste
• Pomegranate Vinaigrette

Top lettuce with the fruit, nuts, and dressing. Serves 1.

Cucumber and Vidalia Onion Salad

Tags

cucumber, dill, food, gluten free, salad, side dish, summer, vegetarian, vidalia onion

Though this summer has been pretty cool, there have been a few days of smothering heat. On those days, I try to grill some meat and serve it along side a cool salad, like this one. If you don’t eat it all in one sitting, that’s ok. It keeps for several days without any change to it’s quality.

Cucumber and Vidalia Onion Salad (a variation of this Martha Stewart recipe)

• 5 to 8 pickling cucumbers, peeled if bitter and thinly sliced
• 1 medium sweet onion, halved and thinly sliced
• 1/4 cup fresh dill, coarsely chopped
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp white balsamic vinegar
• Coarse salt and ground pepper to taste

In a bowl, combine the above ingredients. Refrigerate until cold. Serves 4.

Cucumber and Olive Salad

Tags

cucumber, dish, food, olive, salad, side, sour cream, Southern, vegetarian

Cucumbers were on sale last week for a dollar a piece- the good English ones. Love those things. Anyway, I threw together this salad one night. It’s pretty good, though next time I will make some adjustments- some dill or parsley, a microplaned garlic clove, maybe more onion.

Cucumber and Olive Salad (a variation of this recipe)

• 1 cup sour cream
• 1/4 sweet onion, thinly sliced
• 1 1/2 tbsp lemon juice, freshly squeezed
• 1/4 cup salad olives, finely chopped
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 2 large cucumbers, sliced
• 3 dashes your favorite Louisiana-style hot pepper sauce

Combine all ingredients except cucumbers and mix well. If you prefer your cucumbers peeled, peel them and then slice to 1/4-inch thickness. Add cucumbers to the dressing mixture and stir. The flavors will continue to improve the longer the mixture sits in the refrigerator.

Korean Beef Tacos with Cucumber Salad

Tags

Asian, beef, cucumber, Dinner, Korean, Supper, tacos, vegetarian

I recently discovered a new blog called Confections of a Foodie Bride. She has so many fantastic recipes and gorgeous photos. I have found at least 10 recipe of hers I am dying to try. Cannot wait for the continuing yumminess.

Korean Beef Tacos with Cucumber Salad:

For the Korean beef:

• 2.5 lbs beef chuck roast
• 1/2 bottle (5 oz) low sodium soy sauce
• 1/2 cup packed brown sugar
• 3 cloves garlic, minced
• 2 Tbsp ginger, grated
• 3 Tbsp rice vinegar
• 1 Tbsp dark sesame oil
• 1 Tbsp vegetable or olive oil
• 1 Tbsp sriracha
• 1/2 cup water

For the cucumber salad:

• 1/2 cucumber, thinly sliced
• Thinly sliced red onion rounds
• 1/4 tsp salt
• 1 Tbsp rice vinegar
• crushed red pepper flakes to taste

For the tacos:

• 8 small wheat tortillas
• cilantro, if desired
• sour cream, if desired
• sriracha, if desired
• bean sprouts, if desired

To make the cucumber slaw, slice the cucumber very thinly and sprinkle with salt. Place in a colander and let sit for up to an hour over a bowl or in the sink. Shake additional water from the colander or pat with paper towels. Transfer to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use.

To make the Korean beef for the tacos, spray your slow cooker crock with non-stick cooking spray and add the ribs. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils. Pour over the ribs in the crockpot. Cook on low for 8 hours. 

Remove 1 1/2 cups of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring to a boil. Reduce heat and simmer while separating the meat from the bones. Reduce the liquid by about half and pour over the shredded meat. To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, cilantro, bean sprouts, sriracha and a dollop of sour cream.

Cucumber Onion Salad

Tags

cucumber, onion, salad, sides, Southern, vegetarian

I know this is a simple salad but I am craving the fresh taste of summer. Since it isn’t summer and won’t be for many days, cucumbers are the next best thing. I love this salad because it is simple, delicious, and refreshing. Plus it goes with anything!

Cucumber Onion Salad

• 1 English cucumber (you don’t have to peel these since they are never bitter)
• 1 sweet onion, sliced into thin rings
• 1 cup of ranch dressing

Salt the cucumber and allow to sit for about 20 minutes so that all the water gets pulled out. Rinse and dry with paper towels. Combine the cucumber, onion, and ranch. Chill and serve.