Marinated Cucumber Salad
Marinated Cucumber Salad requires approximately 45 minutes from start to finish. For 49 cents per serving, you get a side dish that serves 4. One serving contains 61 calories, 2g of protein, and 1g of fat. If you have cayenne, cucumber, mint, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet.
Instructions
In a medium bowl, combine cucumber, yogurt, rice vinegar, honey, mint, cayenne, and salt and pepper to taste.
Garnish with additional mint sprigs.
Buy fresh. Inspect the lettuce for browning, wilting, dried spots, or other signs of age. You want leaves to be bright, crisp, and moist.
Dry the leaves. Water wilts greens and dilutes dressing. A toss with a few paper towels picks up the moisture left by most salad spinners.
Match greens with the right dressing. Butter lettuce and tender spring greens are best when gently coated with a lightly acidic dressing. Heavier greens can stand up to big flavors and stronger acids.
Cut all your ingredients roughly the same size. This makes the salad easier to eat and keeps attention on the flavor.
Let the flavors mix. When making a dressing, let the acid (vinegar, lemon juice) absorb the seasonings (garlic, shallot, spices, herbs) for at least 15 minutes before adding the oil.
Check seasoning. Dip a leaf of lettuce into the dressing; it'll give you a more accurate taste than sampling with a spoon.
Toss with your hands. No other tool is as gentle or gives you as much control.