I truly love cucumbers and as a result I usually go a little crazy when planning my vegetable garden. One healthy cucumber vine is usually plenty for a normal family, I tend to plant 2 or 3 varieties and several plants each, just in case. I mean, you never know when a crazed raccoon will dig up part of your garden or some such thing. So, it is best to have more plants than you need, right? As a result, I usually end up with a ridiculous overabundance of cucumbers. I give them away to anyone who will take them and I use them in cucumber based salads like crazy. The good news is they are 0 point vegetables and mostly just water. Here are three of my favorites.
- 2 seedless english cucumbers or 3 regular medium sized cucumbers (about 4 cups)
- 2 tablespoons salt
- 4 tablespoons light sour cream
- 2 cloves garlic – pressed
- salt to taste
Peel and slice cucumbers as thinly as possible. Layer cucumbers and salt in a large colander over a bowl. Occassionally stir cucumbers and allow to sweat/drain for at least 30 minutes or up to 1 hour. Press with papertowel and place in large bowl. Taste for salt, add as necessary. Add sour cream and garlic and stir well. Let stand for at least 30 minutes before serving. Makes 4 servings = 1/2 point each.
Cucumber Greek Salad
- 1 large cucumber, peeled, seeded, and chopped
- 1/2 red bell pepper, seeded and chopped
- 1/2 yellow bell pepper, seeded and chopped
- 1/2 orange bell pepper, seeded and chopped
- 1/2 red onion, coursely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons red wine vinegar
- 4 teaspoons olive oil
- 1/2 cup reduced fat feta cheese
- 1 tablespoon fresh italian parsley – chopped
- 1 tablespoon fresh basil – chopped
- 1 teaspoon fresh oregano – chopped
Combine all ingredients, mix well. Refrigerate for at least 30 minutes before serving. Makes 4 servings – 2 points each.
Cucumber Beet Salad (adapted from Sunset Magazine)
- 4 medium golden beets, cleaned and trimmed (red or stripped beets work nicely here too)
- 1 teaspoon olive oil
Preheat oven to 375°. Place beats on a large sheet of foil, drizzle with 1 tsp. olive oil, and wrap. Roast until tender when pierced with a fork, 30 to 60 minutes. Unwrap and let cool. When cool, slip skins off and slice into rounds. on 4 salad plates, place the rounds from each beat in a circle.
- 3 teaspoons olive oil
- 2 tablespoons white wine vinegar
- 1 small garlic clove, minced or pressed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
Whisk oil, vinegar, garlic, salt, pepper and mustard together.
- 1 fennel bulb, trimmed & sliced very thin
- 1 small vidalia onion, peeled & sliced very thin
- 1 English cucumber, peeled and chopped
- 4 ears corn, cooked just until tender (7 minutes in just barely boiling water), kernals removed from cob.
- 6 fresh basil leaves, torn into small pieces
Combine the vegetables above and then dress with vinaigrette. Put a quarter of the salad on each of the four plates layers with beets. Dress each plate with fresh basil. Each serving = 4 points.