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 servings on a bed of tender leaf lettuce. For crisp cucumber marinate only 1 hour.
Good served 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 the salad.
For the cucumbers, use 3 cucumbers 6-inches long or 2 European style cucumbers about 10-inches long each.
Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use only 1 1/2 times the marinade.
Salads and Their Dressings, Section 2, Card 5
Cucumber and Onion Salad
For the salad
- 3 cucumbers 6-inches long
- 1 bunch green onions
For the marinade
- 1/2 cup white wine vinegar
- 1/2 cup sugar
- 1 tablespoon dill weed
- 1 tablespoon salt
- 1/2 teaspoon white pepper
Slice cucumbers thing; use thinnest blade of food processor if available. Turn into bowl.
Slice green onions as thinly as possible. Add to the cucumbers.
In a small bowl, mix marinade ingredients. Pour over onions and cucumbers. Turn with spatula to coat all pieces. Marinade 1 hour or more.
Lift cucumbers from marinade. Serve on lettuce leaves. Or, to serve buffet style, drain off some of the marinade and put cucumbers into a pretty bowl. Garnish with tomato wedges if desired.