The Pioneer Woman Tasty Kitchen
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Cucumber Salad with Herb Vinaigrette

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Level: Easy

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Description

Simple cucumber salad with baby spinach and a green goddess vinaigrette. The salad features different shaped cucumber slices.

Ingredients

  • FOR THE VINAIGRETTE:
  • ¼ cups Olive Oil
  • 2 Tablespoons Rice Vinegar
  • ½  Lime, Juiced
  • 2 cloves Garlic, Minced
  • ¼ cups Cilantro Leaves, Finely Chopped
  • ¼ cups Fresh Parsley, Finely Chopped
  • Salt And Pepper, to taste
  • FOR THE SALAD:
  • 1 whole Cucumber, Sliced In Different Ways
  • 1 cup Baby Spinach Leaves
  • ¼ cups Pickled Tomatillos (optional)
  • FOR THE PICKLED TOMATILLOS (optional):
  • 1 cup Hot Water From The Faucet
  • ½ cups Rice Vinegar
  • 6 Tablespoons Sugar
  • 2-½ teaspoons Kosher Salt
  • 4  Small Tomatillos, Leaves Removed, Cleaned And Quartered

Preparation

For the vinaigrette:
Combine ingredients in a bowl and mix well

For the salad:
Thinly slice cucumbers using a mandoline or sharp knife. Add spinach and top with dressing.

For the pickled tomatillos (optional):
Combine water, vinegar, sugar, and salt in a mixing bowl and stir until sugar dissolves. Pack tomatillos in a Mason jar, pour the brine over, then cover and refrigerate. They should be ready in a hour or so, but the longer they rest the better they taste.

Note: For texture variations, slice cucumbers at different angles and shapes. Add smaller Persian cucumbers for additional texture and taste contrast.

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