I have to share this one tonight, too. This is my all-time favorite summer salad/snack. Prepare to get lots and lots of cucumbers in the coming weeks–this is a great way to use a bunch. My mouth is actually watering thinking about this salad. 🙂
from Moosewood Restaurant Low-Fat Favorites
2 medium cucumbers (I peel stripes in mine so it looks pretty)
1/4 c cider vinegar
2 tbsp sugar (I use 1, if that)
1/2 tsp salt
1/2 tsp dried ground mustard
pepper to taste
*I also add a bunch of fresh copped dill…never measured, just grab a hunk and chop, stir in until it looks like there’s a little on each bite 🙂
Slice the cucumbers crosswise into 1/8- to 1/4-inch rounds.
Combine the vinegar, sugar, salt, and mustard in a serving bowl. Toss with the sliced cucumbers and add pepper to taste. Stir in dill. Original recipe says serve immediately, but this just gets better with time in the fridge; at least a few hours. Even better the next day.