Cucumber and Onion Salad
This is a very simple vegie dish that my family loves. Very easy to make and tasty to enjoy. This time of year, cucumbers are very cheap, I can get 8 for $1 at the local market.
When cucumbers are garden fresh, you can prepare this salad without peeling them. Later in the year, when they have a waxy coating, peel the cucumbers. This salad looks pretty served as individual serving on a bed of tender leaf letter. For crisp cucumber marinated only 1 hour or less.
For 4 servings you will need:
- 3 cucumber, 6 inches long or 2 European type cucumbers about 10 inches long each.
- 1 bunch green onions
Marinade:
- 1/2 cup while wine vinegar
- 1/2 cup sugar
- 1 tbsp. dill weed
- 1 tbsp. salt
- 1/2 tsp. white pepper
- Butter or leaf lettuce
- Fresh tomato wedges for garnish
Preparation:
- Slice cucumbers thin; use thinnest blade of food processor if available. Turn into bowl
- Slice green onions diagonally as thinly as possible. Add to the cucumbers.
- In small bowl, mix vinegar, sugar, dill weed, salt and pepper. Whisk with fork until blended. Pour over onions and cucumbers. Turn with spatula to coat all pieces. Marinate in refrigerator for 30 minutes or more.
- Lift cucumbers from marinade. Serve on lettuce leaves or by itself. To serve buffet style, drain off some of the marinade and put cucumbers into a pretty bowl. Garnish with tomato wedges if desired.
Good serving with: poached, baked or barbecued fish; barbecued chicken, roast turkey, meat balls, meat loaf.
Save the marinade and use to flavor a second batch of salad. Cut ingredients in half for 2 servings or double for 8 servings. I make plenty and keep in a glass jar for any time and it should keep for a couple of weeks. Very convenient.
May 26 2008 08:54 pm | recipe