Holliday Cucumber Salad Recipe
Submitted by: Keith Burke
Number of Servings: 8-10
Category: Appetizer
Ingredients
1 package (3 oz) lime jello
3/4 cup boiling water
1/2 cup mayonnaise or miracle whip
1/2 cup small curd cottage cheese
1 package (8 oz) block of cream cheese, room temperature
1 teaspoon salt
1 cup cucumber (usually 1 large or 2 medium cucumbers)
1 tablespoon raw onion, minced
1/2 cup cashews, chopped
Instructions
1. Prepare and set aside these three components before dissolving and chilling the Jell-O:
- Mix the cream cheese mixture. Start with room temperatures cream cheese and blend with mayonnaise and then stir in the cottage cheese; beat the mixture until smooth.
- Then peel the cucumber and cut them into vertical quarters to deseed with a knife and slice into fine slices. The seeds can also be removed with a table spoon after the cucumbers are cut vertically in half.
- Chop cashew nuts and set aside along with the cream cheese mixture, and cucumbers.
2. Dissolve Jell-O in boiling water; chill in the deep freezer or refrigerator until slightly thickened or when it jiggles. (Boil water and add to a bowl with the powder Jell-O.)
3. Blend the ingredients as follows:
- Add the whipped Jell-O to the beaten cream cheese mixture while whipping.
- Add cucumber, (1 tablespoon onion if you want) and cashews.
6. Pour immediately into a 9 x 9 dish, cover, and let set in the refrigerator until firm. The flavors blend with the salad is served a day after preparation.