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cooking.nytimes.com
This recipe is by Trish Hall and takes 11 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal Serve it atop lettuce leaves as a salad, or serve over rice Alternately, use it as a sauce with fish, chicken or fajitas.
www.allrecipes.com
This salad is light, fresh, and fast. You can add in whatever fresh vegetables you have on hand, and experiment with herbs and dressings.
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Crunchy cucumbers are tossed in a tangy and simple dressing for a light side dish to any meal.
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This couscous tabbouleh is also delish with chicken or beef skewers.
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Chicken, red cabbage, mandarin oranges, and pecans are tossed together in this quick and easy chicken chow mein salad.
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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
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Cucumber and mint make an amazingly refreshing salad when stirred together with Greek yogurt and lemon juice.
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The dill flavor in this creamy summer favorite goes great with cucumber slices. Kids love it -- it never lasts long! Try this dip with other veggies, as well.
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A cool, lightly spiced summertime delight. Muy refrescante! Try this salsa as a dip for breads and chips, or as a unique topping for Mexican style fare.
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Use your food processor or blender to turn a few cucumbers, lime juice, sugar, and water into a uniquely refreshing beverage with this recipe.
Ingredients: cucumbers, lime juice, sugar, water
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A Japanese recipe for marinated cucumber salad. Delicious and simple!