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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cucumber Holiday Salad Recipe

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This recipe for Cucumber Holiday Salad is from St.Marks Church of Grace, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup cold water
2 envelopes plain gelatin
1/2 cup champagne vinegar or white vinegar
1 cup sugar
1 tsp. salt
3 cups peeled,seeded cucumbers, cut in 1/4 inch pieces
1/2 cup thinly sliced green onions, white and green part
1/2 cup thinly sliced celery
vegetable oil or cooking oil spray
Directions:
Directions:
Pour 1/2 cup cold water in bowl and sprinkle gelatin over to soften, about 10 minutes. In non-reactive saucepan, combine 1 cup water, vinegar, sugar and salt. Heat until hot and sugar is dissolved. Remove from heat and add gelatin mix and stir until dissolved. Transfer to a large bowl.
Place bowl over larger bowl of ice water. Stir occasionally until slightly thickened. Add cucumbers, onions and celery. Pour into 6 to 8 cup non reactive mold or dish that has been lightly oiled. Wrap in plastic wrap and refrigerate for at least 4 hours.
To unmold, dip briefly (10 seconds) in hot water and invert onto serving dish. I added a mayo/yogurt sauce.

 

 

 

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