Wrapped Cucumber Salad Recipe

Wrapped thin cucumber strips are formed in a small bowl and filled with salad green, apples, snap peas, blue cheese and pecans served with balsamic vinaigrette.


Cucumber Wrap Salad Recipe

  • Author: Liz Bushong
  • Yield: 5 mini salads+2 cups vinaigrette 1x



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


  1. 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.
  2. Add blue cheese and nuts to the left side of salad.  Add soybeans to the right side.
  3. Serve vinaigrette in separate dish.
  4. Make vinaigrette; whisk together first 5 ingredients until blended.  Gradually whisk in olive oil. Blend well.  Serve with salad.


Dressing can be made ahead and refrigerated up to 2 weeks.  Can use dressing as a vegetable dip.

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