Tuesday, July 24, 2012

Tangy Cucumber Salad

I grew up with my mom making a marinated cucumber salad using rice vinegar.  I have made this similar salad numerous times and the kids seem to enjoy it.  I was looking for something different for the party though and found this recipe.  It also used tomatoes which I thought was a nice addition, although I was disappointed the tomatoes from my own plants weren't ripe enough to use.  This salad was light and refreshing but I wasn't totally wowed by it. After a day everything got kind of mushy in the leftover juices/marinade and wasn't very appetizing.

Tangy Cucumber Salad
Recipe from allrecipes.com by Edna Hoffman

2 small cucumbers, thinly sliced
1 teaspoon salt, divided
2 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
dash cayenne pepper

1.Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.

Family Rating: 1 thumb up.

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