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Omi's Cucumber Salad
Lunch European

Omi's Cucumber Salad

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain cucumber in a colander, squeezing as much excess liquid as you can with your hands.
  2. 2 Combine cucumbers and green onions in a bowl.
  3. 3 Stir sour cream, vinegar, oil, and dill together in a small bowl; drizzle over cucumber mixture and toss to coat.

By Tammy

German Shrimp Pasta Salad
Lunch European

German Shrimp Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  2. 2 Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
  3. 3 Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
  4. 4 Gently fold in shrimp in the last fold before serving.

By Liquid Kitten

Vegan Borscht
Lunch European

Vegan Borscht

4.0

Prep
45 min
Cook
140 min
Total
185 min

Instructions

  1. 1 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
  2. 2 Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

By vivid930

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

Deviled Ham Broiled Sandwiches
Lunch

Deviled Ham Broiled Sandwiches

4.2

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat oven to broiler setting.
  2. 2 In a bowl, mix the cream cheese, margarine, deviled ham meat spread, salt, dill weed, and mushrooms together until smooth. Spread mixture evenly over bread slices.
  3. 3 Broil on top oven rack for 3 to 5 minutes, or until lightly browned. Watch carefully to prevent burning.

By Kimberly McLaughlin

Chicken Salad Tea Sandwiches
Lunch

Chicken Salad Tea Sandwiches

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
  2. 2 Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

By Isara

Penne Pasta Salad
Lunch

Penne Pasta Salad

4.1

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 In a large bowl, mix together the salad dressing, mustard, cheese and dill.
  3. 3 Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

By Deanna

Egg Salad Sandwiches
Lunch

Egg Salad Sandwiches

4.2

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

By Sara Slade

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

Crab Macaroni Salad
Lunch

Crab Macaroni Salad

3.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until completely chilled; drain.
  2. 2 Mix macaroni, mayonnaise, crabmeat, celery, chili sauce, lemon juice, dill, salt, and pepper in a bowl. Spoon into lettuce leaves to serve.

By Kim

Dill Sour Cream Potato Salad
Lunch

Dill Sour Cream Potato Salad

3.8

Prep
10 min
Cook
20 min
Total
210 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. 2 In a large bowl combine potatoes, celery and green onions.
  3. 3 In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
  4. 4 Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

By Kimber

Vegan Tuna Salad
Lunch

Vegan Tuna Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.

By General

Creamy Beet Salad
Lunch

Creamy Beet Salad

4.3

Prep
60 min
Cook
Total
180 min

Instructions

  1. 1 Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
  2. 2 Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
  3. 3 In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

By Erin Gionet

Baked Potato Salad with Dill
Lunch

Baked Potato Salad with Dill

3.4

Prep
20 min
Cook
Total
40 min

Instructions

  1. 1 Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.
  2. 2 Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
  3. 3 Whisk together the mayonnaise, lemon juice, mustard and curry powder.
  4. 4 Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.

By MARBALET

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

Horseradish Potato Salad
Lunch

Horseradish Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
  2. 2 Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

By jandeli

Marinated Vegetable and Olive Salad
Lunch

Marinated Vegetable and Olive Salad

3.9

Prep
30 min
Cook
5 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
  2. 2 Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

By Jessica Moretz

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

Rutabaga Salad
Lunch

Rutabaga Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
  2. 2 Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
  3. 3 Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
  4. 4 Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.

By sueb

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

Decadent Hummus
Lunch

Decadent Hummus

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend garbanzo beans, 1/4 cup olive oil, lemon juice, feta cheese, tahini, chili sauce, olives, garlic, basil, cumin, dill, and salt in the blender until smooth. Add water for a thinner consistency. Transfer hummus to a serving bowl and garnish with parsley and drizzle with 1 teaspoon olive oil. Serve warm or cold.

By Karra Showen

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