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Marinated Cucumber Salad

In Appetizers / Starters, Salads On April 17, 2014 0 Comments

During the winter months, we either eat comfort foods that are super-rich or we grab snacks that turn into extra pounds very quickly.

To get back into a low-fat regime, try this delicious cucumber salad. The cucumbers are marinated in distilled vinegar, water and honey. This Marinated Cucumber Salad takes just a few minutes to prepare. It’s a non-fat recipe and you can also enjoy it as an appetizer or a snack.

Prep time: 10 to 15 minutes
Serves: 4 to 6

Ingredients:

1 cup cold water
1/2 cup distilled vinegar
3 tablespoons honey
3/4 to 1 teaspoon salt
Dash ground black pepper
8 to 10 Persian cucumbers
1 medium carrot
1/2 cup thinly-sliced red onion, soaked in cold water and squeezed dry

Directions:

1. In a 2-quart glass or porcelain bowl, whisk together the water, vinegar, honey, salt and black pepper; set aside.

2. Meanwhile, rinse the cucumbers in cold water. Cut off and discard cucumber tips.

3. Peel the cucumbers and slice them into 1/8-inch thick circles.

4. Add the cucumber circles to the marinade in bowl; set aside.

5. In the meantime, rinse the carrot in cold water. Cut off and discard tips.

6. Peel the carrot and slice it into 1/8-inch thick circles.

7. Add the carrot slices to the cucumbers in bowl.

8. Add the drained onion slices to the cucumber mixture in bowl.

9. Cover the bowl with plastic wrap.

10. Refrigerate the cucumber salad for 2 hours – this will allow time for marinating the salad.

11. At serving time, drain the salad and transfer it to a serving bowl or platter.

12. Serve Marinated Cucumber Salad immediately.

Note: Should the Marinated Cucumber Salad stay in refrigerator overnight, the cucumbers will become soft and watery.

Text and Photograph ©2014 Nancy DeLucia Real

 

Persian Cucumber Salad

In Salads On June 22, 2012 0 Comments

Besides pairing cucumbers with dips, or adding them in slices to lettuce salads, how can you use them as a main ingredient?

I found the answer to this question in the cuisine of Iran (2,000 years ago, Iran was called Persia). Inspired by the amazing foods of my Persian friends and the restaurants they’ve introduced me to, I’ve made Persian Cucumber Salad.

This delicious salad has a mélange of red onion, red bell pepper, fresh dill, olive oil, lime juice and, the star of the show – Persian cucumbers. Persian cukes are smaller than the  standard ones, but more flavorful. Enjoy this fresh and healthy salad all summer!

Prep time: 15 to 20 minutes
Serves: 4

Ingredients:
1 to 1-1/4 pounds Persian cucumbers, about 5 to 6 count (available in Middle Eastern markets)
3 tablespoons finely chopped red onion, set in cold water for 1 minute and drained
1 to 2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped fresh dill weed
Juice of 1 lime
Extra virgin olive oil, to taste
Salt and ground, black pepper, to taste

1. Working on a cutting board, remove and discard tips of cucumbers.

2. Peel cucumbers and rinse them under cold, running water.

3. Using paper towels, pat dry the cucumbers and transfer them to cutting board.

4. Cut cucumbers in half, lengthwise.

5. Cut each cucumber piece in half again, lengthwise.

6. Chop cucumbers in 1/2-inch pieces and transfer them to a large glass or porcelain bowl. Stir in the remaining ingredients and toss.

7. Taste and adjust seasonings (olive oil, salt and pepper).

Serve Persian Cucumber Salad immediately with Lavosh or Pita breads* as an appetizer or as a side dish to meat, poultry or fish.

Note: *Lavosh is a flatbread typically served in Persian cuisine and is sold in large, rectangular sheets. Pita bread is served in Middle Eastern cuisine (various countries). It is flat, round and when cut in half Pita bread can be opened like a pocket and filled like a sandwich.

Text and Photograph ©2012 Nancy DeLucia Real.