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Salads
- Deli |
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INGREDIENTS:
2 medium cucumbers peeled and sliced thin
1 tbs salt
1/2 small Vidalia or other sweet onion or 1 small red onion;
sliced very thin
4 tsp white - wine vinegar
2 tbs vegetable oil
1/4 cp cold water
2 tbs mayonnaise
1/2 tsp granulated sugar
Freshly ground black pepper
3 Tbs snipped fresh dill
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DIRECTIONS:
Put the cucumbers in a colander and sprinkle
with about 1-1/2 tsp. of the salt, tossing to distribute evenly.
Put the onion in a small bowl and sprinkle
with the remaining 1-1/2 tsp. salt, adding about 1 tsp. of the
vinegar as well -- the salt and vinegar will mellow the bite of
the raw onion.
Let the vegetables stand for at least 10
min. and up to 30 min. and then rinse them in cool water and
gently squeeze out excess moisture, blotting with paper towels if
necessary.
Mix the cucumbers and onions. Add the oil, water the remaining
vinegar, mayonnaise and a good grind (or two) of fresh pepper.
Taste and add more vinegar if you like. Toss
well with the dill. Chill for at least 30 min. and serve chilled
as a condiment-type salad with the chicken.
Servings: 4 |
