Creamy Blue Cheese and Cucumber Salad

This super simple cucumber salad is punctuated with small cubes of blue cheese, giving it a creamy, strong flavour. If you don’t like the strength of blue cheese, it may be better for you to use something like a mild feta instead.

Ingredient List:
2 cucumbers
1 small onion
1 tsp. salt
250ml soured cream
75g blue cheese, crumbled
2 tbsp. white wine vinegar
2 tbsp. freshly chopped dill
1 tbsp. caster sugar
Pinch pepper

Directions:
1) Peel the cucumber, cut in half and then scoop out the seeds. Slice into half moons, then sprinkle with salt. Leave for half an hour.

2) Meanwhile, thinly slice the onion. Mix with the soured cream, vinegar, dill, caster sugar and pepper. Gently stir in the cheese.

3) Pat the cucumber dry and then stir into the dressing. Refrigerate for half an hour before serving.

Source: Cucumber Recipes.

Published in: on December 26, 2011 at 3:30 pm  Comments (1)  
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Thousand Island Dressing

Often confused with Russian dressing, a true Thousand Island dressing contains ketchup, onions, and sweet pickles and surprisingly, usually a bit of cooked egg for an unsuspecting savory quality. Homemade will always taste best.

Ingredients:
1 cup mayonnaise
¼ cup ketchup
1 hard-boiled egg, peeled, chopped
2 tablespoons minced red bell peppers
1 tablespoon minced onion
1 tablespoon sweet pickles
1 tablespoon chopped fresh chives
¼ teaspoon salt

Directions:
Combine all ingredients in a food processor; puree until smooth. Thin with water if needed. Chill 1 hour before serving.

Source: Salad Dressing Recipe.

Published in: on November 9, 2010 at 2:07 pm  Leave a Comment  
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Lettuce with Pomegranate and Pine Nuts

List of ingredients:

2 tablespoons of pine nuts.
10 spinach leaves, rinsed and trimmed.
5 cups of leafy green lettuce, torn.
2 tablespoons of olive oil.
Salt and black pepper.
1/2 cup of pomegranate seeds.
2 tablespoons of lemon juice.

Instructions:

In a suitably sized skillet, toast the pine nuts over a moderate heat, stirring constantly, until golden brown. Set aside.

Roll the spinach leaves into a tight cigar shape, then cut crosswise into one-eight of an inch shreds.

In a salad bowl, combine the lettuce and spinach.

Drizzle with the oil, season with the salt and pepper; then toss to combine.

Sprinkle with the pomegranate seeds, pine nuts and lemon juice.

Source: Lettuce Recipes.

Published in: on December 22, 2008 at 1:56 pm  Leave a Comment  
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