Cucumber Salad

15 ingredients
7 steps

Ingredients

  • 3 or 4 small cucumbers, peeled and thinly sliced
  • ice water
  • 1 c. whipping cream or sour cream (1/2 pt.)
  • 1 1/2 Tbsp. vinegar
  • 1 small onion, grated
  • salt and pepper to taste
  • 1 medium size head cauliflower
  • boiling, salted water
  • 6 Tbsp. olive oil or salad oil
  • 3 Tbsp. white wine vinegar
  • 1 Tbsp. each: chopped capers, minced parsley and chopped pimiento
  • 1 green onion, chopped
  • 1/2 tsp. salt
  • 1/8 tsp. each: dry mustard and pepper
  • 1/2 c. sliced pitted black olives

Directions

  1. 1
    Cut apart the cauliflower carefully, keeping the flowerets fairly large.
  2. 2
    Drop into boiling, salted water.
  3. 3
    Boil 4 to 5 minutes, until just slightly tender.
  4. 4
    Pour into a colander and cool in running cold water.
  5. 5
    Drain well and reassemble by arranging top-side-down in a bowl (one about the same shape on the bottom as the cauliflower).
  6. 6
    Combine the oil, vinegar, capers, parsley, pimiento, onion, salt, mustard and pepper; spoon over the cauliflower.
  7. 7
    Cover bowl and refrigerate for at least 2 hours or overnight.

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