Cucumber-Onion Salad

Tangy-sweet, crunchy-fresh—and it keeps for several days in the fridge!

2-3 firm cucumbers, peeled
1 or 2 medium onions, peeled
1C. white vinegar
½ C. vegetable or canola oil
½ C. water
½ C. sugar*
1 tsp each: salt, pepper, Italian seasoning, dill

Slice the cukes and onions into a large bowl, alternating layers (a half-gallon plastic ice cream container works well, too). In a large jar with a lid, pour the vinegar, oil, water, sugar and the seasonings and shake vigorously. Pour over the veggies, stir a bit to distribute the liquid, and cover. Chill thoroughly.

*Kitchen Hint: You can use Splenda or ¼ C. Splenda Baking Mix instead of sugar.

You can also use this dressing (even what’s left over from the cukes/onions) to make Marinated Veggie Salad: slice carrots, celery, radishes, onions, peppers, broccoli, cauliflower—whatever you love!—into a bowl, pour in the liquid, and chill for several hours. Looks pretty layered in a glass bowl.

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