Need a simple salad that will surprise your dinner guests? Then make this Wrapped Cucumber Salad Recipe. Using a mandolin slice long strips of an English cucumber. Wrap one or two thin cucumber strips to form a small bowl. Fill the bowl with salad greens, sliced apple slivers, fresh snap peas, blue cheese crumbles and toasted pecans. Serve with a good balsamic vinaigrette. Your guests will love this pretty salad and you will love how easy it is to make.
How to Make the Wrapped Cucumber Salad Recipe
Oh my goodness, this recipe couldn’t be much easier to make. You will need a mandolin slicer though as you need to slice an English cucumber into very thin strips to curl into a 4″ round bowl.
First step is to cut the english cucumber into thin horizontal pieces. You will need two pieces to wrap around each other to make a firm standing shell of a bowl. Cucumber will stick to itself if you overlap the slices.
Next add mixed lettuce spring mix, not a lot but enough to cover the cucumber bowl. Slice your unpeeled apple into thin slices, alternate with fresh spring pea pods, blue cheese or feta, toasted pecans and edamame as in the photo.
Drizzle with dressing and serve on an individual salad plate.
Cucumber Wrap Salad Recipe
- Yield: 5 mini salads+2 cups vinaigrette 1x
Ingredients
1 English Cucumber, sliced horizontally into thin strips
2 1/2 cups Organic small leave greens
10 tablespoons Mukimame (soybeans) & snap peas steamed and cooled
15 thin slices of Gala apple with skin
10 tablespoons blue cheese crumbles
5 tablespoons chopped pecans or nut of choice
Balsamic Vinaigrette Recipe
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
3 teaspoons minced garlic
1/4 teaspoon celery salt and ground pepper
1 cup extra virgin olive oil
Instructions
- Slice cucumber into very thin strips. Curl into a medium sized circle. Cucumber will stick to itself if you overlap ends. Fill cup with greens, layer apple and pea pods stand on ends in back of salad.
- Add blue cheese and nuts to the left side of salad. Add soybeans to the right side.
- Serve vinaigrette in separate dish.
- Make vinaigrette; whisk together first 5 ingredients until blended. Gradually whisk in olive oil. Blend well. Serve with salad.
Notes
Dressing can be made ahead and refrigerated up to 2 weeks. Can use dressing as a vegetable dip.
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