Cucumber Salad With Mustard Dressing Recipes

CUCUMBER SALAD WITH HERB & GARLIC DRESSING (VINAIGRETTE)

Steps:

• Shake Dressing in a jar.
• Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.
• Place in bowl with red onion.
• Pour over Dressing, toss gently and serve immediately.

DAD'S CREAMY CUCUMBER SALAD

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

CUCUMBER DILL SALAD

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 SALAD WITH MUSTARD DRESSING

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.

SMOKED MACKEREL, CUCUMBER, AND POTATO SALAD WITH MUSTARD DRESSING

Steps:

• Place potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off skins; discard. Cut potatoes into halves or quarters, if desired.
• Meanwhile, make dressing: In a medium bowl, combine shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle dill into bowl.
• Add cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide salad among four plates; arrange mackerel on each. Serve, garnished with greens.

CUCUMBERS WITH DRESSING

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.

CUCUMBER-MUSTARD SALAD

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.