Cucumber Delights
A colorful, savory salad featuring tender marinated eggs, crisp cucumber slices, crunchy toasted pecans, and a vibrant beet vinaigrette, perfect for summer gatherings or light lunches.
Ingredients
- 1 (5 oz.) can white chicken, drained and flaked ⓘ
- 1 hard-cooked egg, chopped fine ⓘ
- 1/2 cup mayonnaise ⓘ
- 1/4 cup finely chopped onion ⓘ
- 1/4 cup finely chopped green pepper ⓘ
- 2 tablespoons finely chopped toasted pecans ⓘ
- dash of salt ⓘ
- dash of white pepper ⓘ
- 5 dozen cucumber slices
- 5 dozen pecan halves, toasted ⓘ
- 1 can small whole beets or 1 pound canned or home-grown beets ⓘ
- 1 cup cider vinegar ⓘ
- 1/3 cup sugar
- 3/4 teaspoon salt ⓘ
- 1/4 cup water ⓘ
Instructions
- Empty the beets and their liquid into a small saucepan; add vinegar, sugar, and salt.
- Heat just until the sugar dissolves; then cool to room temperature.
- Place the peeled hard-cooked eggs in a medium-sized bowl or a half-gallon preserving jar.
- Pour the beet mixture over the eggs and add enough water to cover them.
- Cover and marinate in the refrigerator for 2 to 3 days, stirring now and then or inverting the jar gently to evenly color and flavor the eggs.
- To serve, spoon beets, eggs, and some of the liquid into a serving bowl.
- Arrange cucumber slices on a serving platter, top with the marinated eggs and beets, and garnish with toasted pecan halves.
Nutrition & Diet Analysis (per serving)
734
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).