by Amanda Bennett

Created on: July 08, 2010

Summer Salads, can be made in so many ways, with so many different fresh ingredients. The combinations  are endless! Don't be afraid to experiment and explore your tastes!

Creamy Cucumber Salad     Serves 4-6

INGREDIENTS:
1 clove garlic, chopped
1 Red Onion, quartered & thinly sliced
1 Cup Cherry Tomatoes, sliced in half
3 Large Cucumbers, (cubed)

2 tsp, white vinegar
1 tsp, white Sugar
4-6 Red Radishes, quartered & thinly sliced
2 tbsp, fresh Dill, Chopped
1/2 cup of Creamy Cucumber Salad Dressing
Sprinkle of Paprika

*Optional: Try adding a 1/2 cup of thinly sliced apples to this mix, Yummy! It gives it such a unique taste! Cranberries are also a great addition!*

DIRECTIONS:
A) In a large bowl combine,Vinegar, Garlic, Radishes, Onion & Cucumber together!
B) Let marinade while you mix the creamy sauce.
C) In a small mixing bowl combine, Dill, Cucumber dressing, & Sugar. Mix well
D) Combine both bowls together, into the large mixing bowl.
E) Top with tomatoes & sprinkle with paprika.
Serve as a light dinner or a side! Goes great with grilled chicken breasts on he side!

*I found this great Cool Cucumber Salad Recipe I found @ Monika Korngut's, Healthy Living,  I thought I'd share!
I have yet to try it but it sounds almost like a Tadziki dip, which I love! *

Cool Cucumber Salad

INGREDIENTS:
½  English cucumber, chopped into very thin slices (5 oz)
1 cup 3% Balkan style yogurt
10 mint leaves, torn into pieces
freshly ground black pepper

DIRECTIONS:
Preparing yogurt.
It can be done 1 hour ahead or a few days ahead.
Drape 2 paper towels over a large cup, place plastic elastic over the cups circumference so the paper towels are firmly in place.
Place 1 cup of yogurt on top of the paper towels. Place the cup back in the fridge and let the whey drain out from the yogurt.

When ready to serve:
A) Cut cucumber into thin slices. Use a knife or a mandolin.
B) To a large bowl add yogurt, now it will be reduced in size, to about ½ cup or less.
C) Season with a dash of salt and pepper plus add torn mint leaves. Leave a few leafs for garnish.
D) Mix everything together.
E) Add cucumber to the mixture, gently coat it with yogurt and enjoy.

This salad can be fully prepared ahead of time, put it in the fridge and serve it later that day or the next day!

Learn more about this author, Amanda Bennett.
Click here to send this author comments or questions.