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Vinegared Cucumber Salad

 

Add this tangy types of greens salad to your next cold buffet. It is especially good with cold, poached fish of any kind. Fast preparation and healthy food to serve.

Makes about 6 servings

  • 1 large English cucumber, unpeeled, halved lengthwise, seeded and thinly sliced; or 2 common cucumbers, peeled and prepared in the same manner.

  • Salt

  • small sweet onion, thinly sliced; or 1 bunch (6 to 8) green onions (scallions), white and light green parts only, thinly sliced.

  • 1 teaspoon sugar

  • 1/3 to cup cider vinegar (or white wine, champagne, or rice wine vinegar)

  • Freshly ground black pepper to taste

  • 2 tablespoons chopped fresh dill

  1. Place the cucumber slices in a colander. Sprinkle well with salt and let drain for 30 to 60 minutes. Rinse well and press to remove as much liquid as possible. Roll up the cucumbers in a dry kitchen towel and twist the ends to remove as much liquid as possible.
     

  2. Place the cucumber in a small glass salad bowl. Stir in the onion. Sprinkle with the sugar and pour vinegar over the mixture. Toss gently to coat the vegetables with the dressings. Season well with pepper. Cover and refrigerate for several hours. Serve the salad cold, garnished with the dill. Pass additional salt and pepper. A low carbohydrate cooking dish is now ready!

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