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Post by LindaNY on May 28, 2008 9:22:49 GMT -5
2 cucumbers, peeled and thinly sliced 1 small, sweet onion thinly sliced. I use Vidalia. 2 tbls. splenda 4 tbls. apple cider vinegar 2 tbls. mayonnaise ( I have also substituted sour cream)
Directions Place cucumbers in a strainer and let sit for a half hour Mix splenda, vinegar, and mayo together Put cucumbers and onions in bowl Add dressing and blend Chill
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Post by Deleted on May 28, 2008 10:07:10 GMT -5
That sounds yummy!
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Post by aero63 on May 29, 2008 7:42:22 GMT -5
Wow, this sounds great. However, Splenda gives me a headache and makes me nauseous. Sweet and Low, however, I can use in my coffee. What would the measurement be here for regular sugar? I never measure my ingredients, I guess I should so I can post some recipes, .
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Post by Blossom/Jackie W. on May 29, 2008 18:26:13 GMT -5
Sounds great Linda; with summer coming I'll certainly try it!
Q. Can you use Miracle Whip instead of Mayo?
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Post by LindaNY on May 29, 2008 19:04:24 GMT -5
You can use a couple packets of Sweet and Low if you can't use Splenda.
As for sugar, two tablespoons would do it.
Jackie, Oh no, don't use Miracle whip. It would give the salad an "off" taste. You can use sour cream if you don't like mayo. I use sour cream more often than I do mayo because I like the flavor it gives the salad.
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Post by aero63 on May 30, 2008 10:03:16 GMT -5
Thanks Linda, will try this. Yum. Do you have a recipe for Amish Macaroni salad as well? Can't seem to find the right one anywhere and I love the stuff.
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Post by LindaNY on May 30, 2008 11:05:49 GMT -5
Had to hunt this one up in my packed away recipe box. I haven't made this since we started low carbing 12 years ago. It's the only one I have that is Amih style and I got it when we were staying in Bird in Hand,PA 2 cups uncooked elbow macaroni...cook and drain. Add 3 hard-cooked eggs, chopped 1 small onion, chopped 3 stalks celery, chopped 1 small red bell pepper, seeded and chopped 2 tablespoons dill pickle relish 2 cups creamy salad dressing (e.g. Miracle Whip) 3 tablespoons prepared yellow mustard 3/4 cup white sugar 2 1/4 teaspoons white vinegar 1/4 teaspoon salt 3/4 teaspoon celery seed Chill and serve
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Post by sue on May 31, 2008 7:02:10 GMT -5
Hi Linda, We've been making this one for years! But I leave out the vinegar and sugar, mix half mayo and half sour cream, salt, pepper, dill weed. Last year I got smart and seeded the cucumbers so the salad doesnt get as runny after it sits. I use half sour cream and mayo too for potato salad.
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Post by Blossom/Jackie W. on May 31, 2008 7:38:05 GMT -5
Sounds great! Boy I'm collecting some good, tasty recipes here for my box!
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Post by LindaNY on May 31, 2008 8:41:06 GMT -5
Oh yes Sue, we use seedless cucumbers too, but I've never tried it with out the vinegar and sweetener. That's the way I've always had it in and around Lancaster, PA. Next time, I'll try it your way.
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