Apple and onion salad

Cucumber And Onion Salad With Apple Cider Vinegar And Olives

Cucumber And Onion Salad With Apple Cider Vinegar And Olives – crunchy, flavorful and easy to make, this salad is perfect for summer. Inspired by Mediterranean cuisine, this salad is popular in my home country – Bulgaria.

Low calorie, this Cucumber And Onion Salad With Apple Cider Vinegar And Olives is great as a party (barbecue) salad, or a side dish.

Hello (almost) September! As much as I don’t want to say goodbye to summer, we’ll soon have to do it. But before that, I’d like to share with you another cucumber salad recipe. Did you have a chance to see this Spiralized Cucumber Salad With Tomatoes And Feta? If by any chance you are looking for a simple and refreshing cold soup, this Cold Cucumber Yogurt Soup – Tarator is worth trying. I also have this recipe for Tomato Cucumber Spinach Salad With Avocado Parsley Dressing, which I make quite often.

Have a lot of cucumbers from your garden? Make sure you try thus Cucumber And Onion Salad With Apple Cider Vinegar And Olives. If you don’t have any veggies in your garden, just like me – get a cucumber from the store and make this easy, light, flavorful and colorful summer salad.

I know creamy cucumber salads, where the dressing is made with yogurt are popular and everyone loves them. They are good! But I personally am a fan of non-creamy cucumber salads, where the dressing os made with olive oil and apple cider vinegar.

Less calories, lighter, crunchier salad. This is why I love cucumbers!

I’m not going to argue, cucumbers have almost no flavor. They are fresh, but taste like water. This is why we need to combine them with other, more flavorful veggies, like onions. Purple onions go perfectly with cucumbers.

What ingredients do you need to make Cucumber and Onion Salad?

  • cucumber
  • red onion
  • dill
  • salt
  • apple cider vinegar
  • olive oil
  • olives

How to make this Cucumber And Onion Salad With Apple Cider Vinegar And Olives?

Peel cucumber and cut in half lengthwise. Cut each half into 1/4 inch thick slices. Place in a bowl.

Add onion and olives.

In a small bowl combine olive oil, apple cider vinegar, salt and dill.

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Pour dressing over the salad. Add more slat or vinegar to taste, if needed.

What herbs to add to this cucumber and onion salad?

Dill is the best addition to a cucumber salad in my opinion.

Cucumber salad with olives:

And olives – big, meaty Kalamata olives. I know I should have used pitted olives, but when I saw these at the store and even tried them, I had to get them.

They tasted amazing, not too salty and melted on my mouth.

This Cucumber And Onion Salad With Apple Cider Vinegar And Olives is perfect to make year round. A simple combination of flavors and textures.

Источник

Apple and Onion Stuffin’

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 12 servings

Ingredients

1 1/2 sticks butter, softened

About 2 cups chopped celery

3 to 4 McIntosh apples, skin on, cored, quartered and chopped

1 large yellow onion, chopped or 2 medium yellow onions, chopped

Salt and black pepper

Salt and black pepper

2 tablespoons poultry seasoning

8 cups cubed stuffing mix, such as Pepperidge Farm

4 to 5 cups chicken stock, as needed

1 egg, beaten (if preparing as «Stuffin’ Muffins»)

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Directions

  1. Preheat the oven to 400 degrees F.
  2. Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
  3. Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
  4. For a stuffin’ casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
  5. For individual stuffin’ muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin’ muffins to a platter and serve hot or at room temperature.

Cook’s Note

You also may use homemade croutons of any bread you choose — pumpernickel, white or whole grain work well in this recipe. Fresh herbs may also be substituted — 1/4 cup chopped parsley, thyme and sage.

Источник

Beetroot, Apple and Onion Salad

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine European
Servings (Default: 1)
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Ingredients

  • 250 g natural yourt
  • some lemon juice
  • 240 g beetroot
  • 160 g apple
  • 1 small onion (s)
  • possibly sugar

Beetroot, Apple and Onion Salad

Instructions

  1. Mix the yogurt and lemon juice. Peel and dice the beetroot. Core the apple and also dice. Chop the onion. Put everything together in the yoghurt and stir. Possibly season with a little sugar.

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Источник

Apple – Onion – Cheese – Salad

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 3)

Ingredients

  • 100 g lamb`s lettuce
  • 2 onion (s), (1 red & 1 white)
  • 250 g cheese, Emmentaler (cut into cubes)
  • 1 bunch chives
  • 2 apples, tart ones
  • 7 tablespoon vinegar, (fruit essing)
  • 1 teaspoon mustard
  • salt and pepper
  • 7 tablespoon oil, (rapeseed oil)
  • sugar
  • possibly walnuts
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Apple – Onion – Cheese – Salad

Instructions

  1. Cut the onion into rings, cut the chives into rolls and slice the apples unpeeled into pens.
  2. For the vinaigrette, mix together vinegar, mustard, salt, pepper and sugar and gradually add the oil.
  3. Pull the washed lamb`s lettuce through the vinaigrette and arrange on 3-4 plates.
  4. Pour the remaining ingredients into the vinaigrette, mix well, arrange the lamb`s lettuce and serve immediately.
  5. TIP: If walnut oil is used, walnuts taste wonderful in salads.

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