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Easy Lemony-Dilly Cucumber Salad
Lunch American

Easy Lemony-Dilly Cucumber Salad

4.2

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk lemon zest, lemon juice, dill, and sugar together in a bowl until sugar dissolved; stir in mayonnaise until smooth. Stir in cucumber. Let stand before serving, 10 minutes.

By MyFoodWontKillYouReally

Cucumber Sandwiches III
Lunch American

Cucumber Sandwiches III

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
  2. 2 Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

By KIMBEE100

Best Ever Pasta Salad
Lunch American

Best Ever Pasta Salad

4.1

Prep
20 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  2. 2 Combine penne, cucumbers, tomatoes, mayonnaise, sour cream, dill weed, and lemon pepper in a large bowl; mix well.
  3. 3 Chill in the refrigerator before serving, at least 45 minutes.

By ILOVETOCOOK

Sweet Pea and Dill Salad
Lunch American

Sweet Pea and Dill Salad

4.2

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
  2. 2 In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

By CHRISTYJ

Quick Cucumber Salad
Lunch American

Quick Cucumber Salad

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Spread cucumber slices in a thin layer on a large platter. Sprinkle salt generously over the cucumber. Let salt soak into cucumber slices for about 30 minutes.
  2. 2 Transfer cucumber to a colander and rinse with cold water; drain thoroughly and transfer to a dry surface. Pat cucumbers dry with paper towel.
  3. 3 Whisk vinegar, olive oil, sugar, and dill together in a large bowl. Add cucumber slices and tomatoes; toss to coat.

By diane bartels

Mom's Dill Potato Salad
Lunch American

Mom's Dill Potato Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain and immediately immerse in ice water until cold, about 5 minutes. Cut into bite-size pieces, leaving skins on, and place in a large bowl.
  2. 2 Combine mayonnaise, sour cream, green onions, and dill weed in a bowl until blended; season with salt and black pepper. Pour mayonnaise mixture over potatoes; toss to evenly coat. Taste; adjust seasoning if necessary. Cover the bowl; refrigerate 2 hours to overnight.

By Tsubaki

Dill Potato Salad
Lunch American

Dill Potato Salad

4.1

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, peel, place in a large bowl, and chill.
  2. 2 Meanwhile, combine sour cream, Dijon, dill, parsley, salt, and pepper in a medium bowl.
  3. 3 Pour dressing over potatoes and toss gently. Chill before serving. Top with green onions, if desired.

By Sara

Cool Cucumber Salad
Lunch American

Cool Cucumber Salad

3.9

Prep
20 min
Cook
Total
145 min

Instructions

  1. 1 Place cucumbers onto paper towels and let drain for a few minutes.
  2. 2 Stir yogurt, sour cream, onion, garlic, and dill together in a serving bowl. Add cucumbers and gently stir until coated. Season with salt and pepper. Refrigerate for 2 hours before serving for the best flavor.

By HAIRGODDESS

Egg Salad
Lunch American

Egg Salad

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
  2. 2 Combine chopped eggs, onion, mustard, mayonnaise, dill, paprika, salt, and pepper in a large bowl. Mash well using a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.

By Margret

Grilled Salmon Sandwich with Dill Sauce
Lunch American

Grilled Salmon Sandwich with Dill Sauce

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat salmon with olive oil.
  3. 3 Cook on the preheated grill, skin-side down, about 5 minutes; flip and cook on other side until skin easily lifts off flesh, about 5 minutes more. Flip again; continue cooking until salmon flakes easily with a fork, 2 to 3 minutes more.
  4. 4 Whisk mayonnaise, dill, and lemon zest together in a small bowl; divide and spread onto 2 toasted bread slices. Top each with 1 portion salmon, 2 tomato slices, 2 bacon strips, 1 lettuce leaf, and 1 remaining toasted bread slice.

By cathy a

'I Hate Cucumbers!' Cucumber Salad
Lunch American

'I Hate Cucumbers!' Cucumber Salad

3.9

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Stir together vinegar, sugar, pepper, and dill in a large bowl until the sugar has dissolved. Stir in the mayonnaise until smooth, then add cucumbers, celery, and red onion until evenly coated with the dressing. Cover and refrigerate at least 1 hour. Season to taste with salt and stir once again before serving.

By Lindsey Beth Aldridge Chinni

Barbie's Tuna Salad
Lunch American

Barbie's Tuna Salad

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tuna, mayonnaise, relish, Parmesan cheese, and onion flakes in a medium bowl.
  3. 3 Season with parsley, dill, curry powder, and garlic powder. Mix well.
  4. 4 Serve with crackers or on a sandwich.

By TANAQUIL

Magical Egg Salad
Lunch American

Magical Egg Salad

4.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Chop eggs and transfer to a large bowl.
  3. 3 Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
  4. 4 Sprinkle with cayenne pepper before serving.

By Emily G

Savory Cucumber Salad
Lunch American

Savory Cucumber Salad

4.3

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Spread a paper towel on a large platter; arrange cucumber slices in a single layer on the paper towel. Sprinkle ⅛ teaspoon salt over cucumber slices; refrigerate 2 to 6 hours.
  2. 2 Meanwhile, combine sour cream, green onions, sugar, vinegar, garlic, dill, paprika, black pepper, and remaining ⅛ teaspoon salt in a medium bowl; refrigerate 1 to 4 hours.
  3. 3 Transfer cucumbers to a large serving bowl; pour sour cream dressing over cucumbers and stir gently to coat.

By NoRainOnMyParade

Feta Chicken Salad
Lunch American

Feta Chicken Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix chicken, celery, and red onion together in a serving bowl.
  2. 2 Stir mayonnaise, sour cream, feta cheese, and dill together in a separate bowl. Pour over chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed.
  3. 3 Serve immediately, or refrigerate until serving.

By CHELC44

Quinoa Summer Salad with Feta
Lunch American

Quinoa Summer Salad with Feta

4.2

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl; refrigerate until cool, about 30 minutes.
  2. 2 Stir cucumber, tomato, feta cheese, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa until well combined.

By Elizabeth

Spring Greens Borscht
Lunch American

Spring Greens Borscht

4.1

Prep
45 min
Cook
20 min
Total
185 min

Instructions

  1. 1 Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
  2. 2 Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
  3. 3 Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

By crainny

Slow Cooker Sauerkraut Soup
Lunch American

Slow Cooker Sauerkraut Soup

4.4

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Blend cream of mushroom soup, cream of chicken soup, water, and chicken broth in a 4- to 6-quart slow cooker. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
  2. 2 Cover and cook on Low for up to 8 hours or High for 4 hours. Season with salt and pepper.

By Terrilyn Singleton

Chilled Cucumber Dill Soup
Lunch American

Chilled Cucumber Dill Soup

5.0

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Set aside ¼ cup cucumber. Place remaining cucumber, jalapeños, ¼ cup onion, ¼ cup celery, ¼ cup carrots, yogurt, sour cream, sugar, garlic powder, dill, 1 teaspoon salt, and 1 teaspoon black pepper in an 8-cup blender or the bowl of a food processor; pulse until just blended.
  2. 2 Pour purée into a large bowl; stir in reserved ¼ cup cucumber and remaining ¼ cup each onion, celery, and carrots; season with salt and black pepper.
  3. 3 Chill in the refrigerator before serving, at least 4 hours.

By Cheryl

Creamy Salmon Salad with Mayo
Lunch American

Creamy Salmon Salad with Mayo

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
  2. 2 Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.

By shirtless chef

Dill Pickle Soup
Lunch American

Dill Pickle Soup

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.
  2. 2 Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.
  3. 3 Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.

By Heather K

Dilly-Of-A-Baked Potato Salad
Lunch American

Dilly-Of-A-Baked Potato Salad

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, 15 to 20 minutes. Drain, cool, and peel potatoes. Cut into ¼-inch-thick slices; set aside.
  3. 3 Heat oil in a medium skillet. Add onion; cook until soft. Stir in flour, mustard, salt, and celery seeds; gradually add water and vinegar. Cook over low heat, stirring constantly, until sauce boils and thickens.
  4. 4 Combine potatoes, bell pepper, carrots, and dill in a large bowl; stir in onion sauce until well mixed. Transfer ½ potato mixture to a shallow 8x8-inch baking dish; sprinkle with ½ Parmesan cheese. Cover with remaining ½ each potato mixture and Parmesan cheese.
  5. 5 Bake in the preheated oven, uncovered, until cheese is melted and vegetables are heated through, 15 to 20 minutes.

By MARBALET

Avocado Tuna Salad
Lunch American

Avocado Tuna Salad

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher.
  3. 3 Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.
  4. 4 Enjoy!

By Dbanakis

Cranberry Bean Salad
Lunch American

Cranberry Bean Salad

3.0

Prep
15 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
  2. 2 Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

By Soup Loving Nicole

Classic Chicken Salad
Lunch American

Classic Chicken Salad

4.9

Prep
20 min
Cook
80 min
Total
235 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
  2. 2 Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
  3. 3 Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
  5. 5 Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
  6. 6 Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
  7. 7 Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
  8. 8 Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

By Nicole McLaughlin