Cucumber, Mustard, and Dill Salad

Rachel found this recipe in Gourmet magazine. I gave it a try last week and it is fabulous--a new family favorite. It's so quick to put together, and I love the fresh dill. I'm definitely doubling it next time, though.

Cucumber, Mustard, and Dill Salad

2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1 1/2 teaspoons sugar
1 tablespoon mild olive oil
1 large seedless cucumber (usually plastic-wrapped; 1 lb.), peeled
2 tablespoons chopped fresh dill

Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.

Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.

Add cucumber and dill to vinaigrette, tossing to coat.

Serves 4

Julie's Note: You can print the recipe here.

  

Beef and Lime Rice Salad

This is a delicious summer main dish salad. The recipe was printed in Southern Living magazine years ago and was submitted by Tamy White of Hartwell, Georgia. I use a rice cooker for my rice so the procedure is modified slightly. You can print the original recipe here.

Beef and Lime Rice Salad

1 pound lean ground beef
1/2 teaspoon salt
1/2 teaspoon cumin
1 1/2 cups long grain rice (I cook this in my rice cooker.)
1 teaspoon grated lime rind
1 tablespoon fresh lime juice

Toppings: salsa, shredded Cheddar cheese, tortilla chips, sour cream, chopped tomatoes, chopped green onions, avocado slices

Cook rice in rice cooker until done.

Cook beef in a saucepan over medium-high heat, stirring until it is no longer pink. Stir in salt, cumin, lime rind, lime juice and cooked rice.

Eat right away or chill and serve cold. Serve with desired toppings.