Marinated Cucumbers, Onions, and Tomatoes

Marinated Cucumbers, Onions, and Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving

see more salad recipes on http://thegardeningcook.com//?s=salads

Chicken Salad Cucumber Rolls

chicken cucumber rolls recipe

what you will need

makes 2 dozen

• 2 chicken breasts
• 1 celery stalk, finely chopped
• 1/3 cup dried cranberries
• ¼ cup sliced almonds or pecan pieces
• ½ cup Greek yogurt, plain
• 1 tablespoon fresh squeezed lemon juice
• salt and pepper to taste
• 2–3 English cucumbers
• toothpicks

let’s do it

• bring salted water to boil
• add two chicken breasts and cook fully; about 20 minutes
• let cool for 5-10 minutes
• place chicken on flat surface
• secure with fork in one hand and with second fork, pull away shredded pieces
• place chicken in medium-sized bowl
• add celery, cranberries and nuts
• mix thoroughly
• combine yogurt, lemon juice, salt and pepper
• add to chicken mixture
• slice cucumbers length-wise with mandolin (if especially long, cut in half)
• place heaping teaspoon of chicken salad on one end and roll
• secure in place with toothpick
• repeat until chicken salad is finished
• refrigerate until ready to serve
  

  ---

  

Jicama and Orange Salad with Citrus-Cumin Vinaigrette - No Cooking Recipe

MSL Cookbook Vol. 2; The New Classics

   Jicama and Orange Salad with Citrus-Cumin Vinaigrette - No Cooking Recipe           

• Yield Serves 4

Ingredients

• 2 oranges
• 1 jicama (about 1 1/2 pounds), peeled and julienned
• 3 ounces baby spinach, rinsed
•  Citrus-Cumin Vinaigrette **** SEE Below for recipe****
• 
  

Directions

1. Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into B-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.
   
   
   
   • 
     

   Citrus-Cumin Vinaigrette

   Martha Stewart Living, April 2002

   Yield Makes 3/4 cup

   Ingredients

   • 1 teaspoon cumin seeds
   • 1/2 cup freshly squeezed orange juice
   • 2 tablespoons freshly squeezed lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon honey
   • 2 teaspoons Dijon mustard
   • Freshly ground pepper
   • Pinch of coarse salt

   Directions

   1. Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
      
   2. Combine all ingredients in the jar of a blender; blend until smooth.
      
   
   

Cucumber-Mint Berry Salad - No Cooking Recipe

Cucumber-Mint Berry Salad

Ingredients

SERVES 8

• 2 cups plain soy yogurt
• 1/2 cup fresh lime juice
• 1/4 cup fresh mint, chopped
• 4 cloves garlic, minced
• 4 medium cucumbers peeled, halved lengthwise, and sliced crosswise 1/8-inch thick
• Salt and freshly ground pepper, to taste
• 1/2 cup raspberries

Directions

1. In a mixing bowl, whisk together soy yogurt, lime juice, mint, and garlic.
   
2. In a salad bowl, toss cucumbers with yogurt mixture. Season with salt and pepper. Chill in refrigerator for 15 minutes. Garnish with raspberries.
   

Avocado Dressing

AVOCADO DRESSING

Caesar Avocado Dressing

 2/3 cup dressing approx.
Ingredients:

1/4 cup mayonnaise
1 ripe avocado
juice of 1 lemon
1 clove garlic, minced
salt & pepper, to taste
olive oil and/or water {optional}

Directions:
In the bowl of a food processor or small food chopper, 

 mayonnaise, avocado, lemon juice, garlic, salt and pepper. 

Blend until smooth. Stream in oil or water to get desired consistency. 

Toss with caesar salad and serve

 photo credits laurenslatest

 photo credits laurenslatest

http://www.laurenslatest.com/caesar-avocado-dressing/

Avocado N Chickpea Spread

SMASHED CHICKPEA & AVOCADO SALAD SANDWICH

twopeasandtheirpod ALL PHOTO CREDITS.

 Prep & Total Time: 10 minutes

 3 sandwiches

SMASHED CHICKPEA & AVOCADO SALAD SANDWICH.

 ~Quick, easy lunch. Great salad & dip ~
~Serve in Pita Pocket~
~Serve with veggies, chips~
~DO NOT save avocado turns brown ~

~SO YUMMY~


WHAT YOU NEED:

1 large ripe avocado
Few sprigs fresh cilantro, chopped very fine *1 (15 oz) can chickpeas or garbanzo beans 

(I used chickpeas)*

1 lime -juiced
Pepper - salt to taste
Homemade bread slices or Homemade wheat crackers (recipes on this site)*
Spinach leaves -washed.
Green sprouts - I used alfalfa. *

WHAT YOU NEED:1 large ripe avocado
Few sprigs fresh cilantro, chopped very fine *1 (15 oz) can chickpeas or garbanzo beans (I used chickpeas)*

Drain & rinse chickpeas from can. Use towel to remove outer skins if you don't want them.
I used food processor for:
*chickpeas, avocado, cilantro, scallions, lime juice, salt & pepper *
(Original recipe used fork.)

All photos & recipe credit to http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/