Dad never cooked a lick, not even a hot dog at Mom's famous summer picnics. He did create this wonderful, simple salad that has been a big hit in our family for more than 60 years. He even grew the cucumbers in our backyard in Rahway, New Jersey.
EQUIPMENT: French chef's knife or food cutter (slicing cone blade), cutting board and glass salad bowl.
PREPARATION TIME: 10 Minutes - Makes 7 to 8 servings
2 large cucumber, scored but not peeled, cut into 1/4-inch-thick slices
1 medium white onion, cut into 1/4-inch-thick slices, or Julienned #2 cutting cone blade
1/2 red onion, cut into 1/4-inch-thick slices, or Julienned #2 cutting cone blade
1 tablespoon sugar
1/2 cup distilled white vinegar
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh parsley
In a mixing bowl, combine all of the ingredients except pepper and parsley. Cover and chill for a least 1 hour before service.
To serve, drain off the liquid and reserve. Place the cucumber and onion slices on individual salad plates. Top with 1 tablespoon of liquid and garnish with the pepper and parsley.
PER SERVING: 29 Calories, 1g Fat (27% calories from fat(, 0.7g Protein, 5g Carbohydrates, 0mg Cholesterol, 70mg Sodium.
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