Cucumber Mustard And Dill Salad Recipes

CUCUMBER DILL SALAD

Cucumber Dill Salad image

Provided by Alison Attenborough

Yield Serves 4

Number Of Ingredients 7

Ingredients

1/8 cup rice vinegar
1 tablespoon whole grain Dijon mustard
1 tablespoon honey
Sea salt Freshly ground pepper
1/2 red onion, thinly sliced
1 English cucumber, cut into lengthwise slices with a vegetable peeler
1 tablespoon chopped dill

Steps:

Add vinegar, Dijon mustard, honey, salt, and pepper to a jar with a lid and shake well to mix. Add onion; let pickle for 30 minutes.
Stir together cucumber and dill in a bowl; drain excess water. Toss salad with dressing and onions just before serving.

CUCUMBER-MUSTARD SALAD

Cucumber-Mustard Salad image

I first tried this in an a restaurant in the Jewish Quarter of Krakow. It struck me as so simple and so good, I had to find a recipe.

Provided by IsisShuru

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt (to taste)
1 1/2 teaspoons sugar
1 tablespoon olive oil
1 large seedless cucumber, peeled
2 tablespoons dill, fresh and chopped

Steps:

Whisk the vinegar, mustard, sugar and salt in a bowl. Add oil slowly while whisking.
Halve the cucumber and seed it by running a small spoon down the center. Cut into 1/8 to 1/4 inch slices.
Toss the cucumber and dill with the dressing to coat.

Nutrition Facts : Calories 49, Fat 3.5, SaturatedFat 0.5, Sodium 320.4, Carbohydrate 4.5, Fiber 0.5, Sugar 2.9, Protein 0.6

CUCUMBER SALAD WITH MUSTARD DRESSING

Cucumber Salad with Mustard Dressing image

Provided by Jean Anderson

Categories Salad Milk/Cream Mustard Side Marinate No-Cook Vegetarian Yogurt Wheat/Gluten-Free Cucumber Oktoberfest Chill Dill Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 cup half-and-half
1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup moderately finely snipped fresh dill
1 1/4 pounds Kirby cucumbers, peeled and thinly sliced

Steps:

Whisk the half-and-half, yogurt, mustard, salt, pepper, and dill in a large bowl until creamy. Taste for mustard and add a bit more, if needed; there should be a distinct mustard flavor, but take care not to add so much that you overpower the flavor of the cucumbers. Add the cucumbers to the bowl and toss well to mix. Cover with plastic wrap and refrigerate at least 4 hours before serving, or better yet, chill overnight.

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