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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
cooking.nytimes.com
This recipe is by Julia Moskin and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peanut oil, shallots
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Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
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This chilled, spicy soup is a refreshing and healthy way to start a summer meal.
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Smashed cucumbers release different flavor compounds. Chef John's salad is a great summer side dish and pairs perfectly with grilled meat or seafood.
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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.