Best 20 Cucumber Vinaigrette Recipes

CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE

Steps:

• Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
• Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

CUCUMBER SALAD WITH DILL VINAIGRETTE

Steps:

• Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

CUCUMBER SALAD WITH THAI VINAIGRETTE DRESSING

Steps:

• In a small bowl whisk together rice vinegar, sweet Thai chili sauce, sesame oil, sugar, granulated garlic and salt.
• Place sliced cucumber and onion in another bowl. Pour vinaigrette over and toss to coat. Cover and refrigerate for 1 hour. Toss once more before serving.
• I don't think it gets much easier than that. Enjoy! :).

TOMATO CUCUMBER SALAD WITH CUMIN VINAIGRETTE

Steps:

• Heat the olive oil in a small skillet over medium heat. Add the cumin and cook, stirring, until fragrant, about 2 minutes. Pour the cumin oil into a large bowl and add the shallot, lemon juice and 1/2 teaspoon salt; cool slightly. Add the tomatoes, cucumber and cilantro and serve immediately.

THE ULTIMATE SALAD MIX WITH CARROT, CUCUMBER, AND BALSAMIC VINAIGRETTE

Steps:

• Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
• To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
• For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.

TOMATO-AND-CUCUMBER SALAD WITH TARRAGON-AND-CHAMPAGNE VINAIGRETTE

Steps:

• In a large bowl, whisk together the olive oil, vinegar, shallot, salt and pepper. Add the tomatoes, cucumbers, onion and chives and toss to coat. Add the tarragon and mint and toss again. Line a serving bowl with the lettuce leaves and transfer the salad to it. Serve immediately.

ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE

Steps:

• In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.

ENGLISH CUCUMBER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• For the Dressing:.
• Add rosemary, vinegar, and olive oil to a small saucepan. Heat for approximately 5 minutes over very low heat to blend and intensify flavors. Remove from heat. Whisk in the Dijon mustard.
• Slice the cucumber into very thin slices. Place into a pretty bowl. Pour dressing over cucumber slices and toss to mix. Refrigerate until ready to serve.
• Serves 4.

CUCUMBER VINAIGRETTE

Steps:

• Put all the ingredients in a food processor and blend still lightly chunky(almost smooth).
• Refrigerate until serving.

CUCUMBER VINAIGRETTE

Steps:

• Place cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in grapeseed oil; process until emulsified. Season with salt and pepper.

CUCUMBER SALAD WITH WHITE-WINE VINAIGRETTE

Steps:

• Combine all ingredients in a large bowl; stir until sugar and salt are dissolved and cucumbers are evenly coated. Cover with plastic wrap, and place in refrigerator at least 1 hour before serving.

CUCUMBER VINAIGRETTE WITH BASIL AND GARLIC

Steps:

• Whisk the cucumber juice and yogurt together in a medium bowl. Whisk in the scallions, basil, garlic, salt and pepper.

SCALLOP SALAD WITH STRAWBERRIES, CUCUMBER AND GORGONZOLA IN CITRUS-DIJON VINAIGRETTE

Steps:

• In a large bowl, whisk together orange juice, lemon juice, oil, mustard, and chives. Season to taste with salt and black pepper. Add scallops, strawberries and cucumber and toss to coat with a spoon. Arrange lettuce leaves on a serving platter and top with scallop mixture. Top with crumbled Gorgonzola.

CUCUMBER MANGO SALAD WITH CITRUS VINAIGRETTE

Steps:

• Peel cucumber. Use the vegetable peeler to make strips of cucumber until you reach the seeds all the way around. Discard peel and middle of cucumber. Place cucumber strips in a bowl.
• Peel mango. Use the vegetable peeler to make strips of mango until you reach the pit all the way around. Discard peel and pit of mango. Place mango strips in the bowl with the cucumber.
• Combine orange juice, lemon juice, vinegar, basil, salt, and black pepper in a blender and puree. Drizzle oil in slowly while blender is running. Mix dressing into the bowl with the cucumber and mango. Cover and refrigerate at least 2 hours.

ASPARAGUS AND CUCUMBER VINAIGRETTE

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add asparagus, cover, and cook until crisp-tender, 3 to 5 minutes. Rinse with cold water to stop the cooking. In a bowl, combine asparagus, cucumber, vinegar, and oil. Season with salt and pepper.

POTATO-ARUGULA SALAD WITH CUCUMBER VINAIGRETTE

Steps:

• Place the potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and let cool. Place in a large bowl and toss well with the arugula. Mix in the vinaigrette and season with salt and pepper to taste. Serve cold or at room temperature.

FRESH MINT AND CUCUMBER SALAD WITH TAHINI VINAIGRETTE

Steps:

• To make vinaigrette:.
• Combine tahini, oil, lemon juice, shallot, garlic, agave nectar, yogurt, vinegar, and 1/4 cup water in a blender and puree until smooth, adding more water if needed to make dressing pourable. Add cayenne and season to taste with salt and pepper(if using).
• To make salad:.
• Place the cucumber in a small bowl, top with enough of dressing to coat generously, and then sprinkle with the mint and parsley. Toss to combine. Serve and enjoy!

CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE

Steps:

• Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
• Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
• Serve shrimp at room temperature with vinaigrette for dipping.

TOMATO, CUCUMBER, AND AVOCADO WITH LEMON VINAIGRETTE

Steps:

• In a bowl whisk together zest, lemon juice, vinegar, and salt and pepper to taste and whisk in oil, whisking until dressing is emulsified.
• Put tomatoes, cucumbers, and avocados in 3 separate bowls and toss with dressing. Vegetables may be prepared 2 hours ahead and chilled, covered.

TOMATO-CUCUMBER SALAD WITH HEARTS OF PALM AND LEMON VINAIGRETTE

Steps:

• Chop tomatoes and cucumbers into large bite-sized chunks. Rinse hearts of palm in cold water and blot dry. Peel off ny outer layer that seems too tough to eat and slice into 1/4 inch rounds. Prepare dressing: juice lemon into medium bowl, removing seeds. Add white pepper and whisk in canola oil, pouring in slowly to produce a smooth blend. Season to taste with salt and pepper. Toss tomatoes, cucumbers and heart of palm with desired amount of dressing and stir in chopped herbs. Let sit one hour to allow flavors to blend.