Crunchy Cucumber Salad
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup Base Option
- Vegetable 1 Option
- Vegetable 2 Option
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh parsley, chopped
- 4 cups fresh cucumbers, thinly sliced
- lettuce leaves
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed cream of onion soup
Base - Use 1 Item
- sour cream
- plain yogurt
- mayo
Vegetable 1 - Use 1 Item
- 1 cup celery, sliced
- 2 cups red bell pepper, cut into strips
- 2 cups carrot, shredded
Vegetable 2 - Use 1 Item
- 1 cup red onion, sliced
- ¼ cup onion, finely diced
- ¼ cup spring onion, sliced
Instructions
- In a large mixing bowl, add the Soup, Base, Vegetable 1, and Vegetable 2 Options, vinegar, and parsley. Mix together.
- Add the cucumbers and mix together. Cover and place in the fridge for at least 4 hours.
- When ready to serve, line salad bowls with lettuce leaves, spoon salad onto the lettuce, serve and enjoy.
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