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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 6 |
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The salad is a great, light alternatuve to pasta and potato salads, which are often loaded with fat and heavy carbs, but I’ve never heard any meat-eater complain. It’s also a great choice for summer potlucks and barbecues, because without mayonnaise, there’s no risk of spoilage. Enjoy! Ingredients:
2 cucumbers |
1 red onion |
1/2 cup red wine vinegar |
1 tablespoon sugar |
2 teaspoons dijon mustard |
salt and pepper |
2 -3 tablespoons chopped fresh oregano or 2 -3 tablespoons dill |
Directions:
1. Use a food processor with a slicing blade (either 2 or 4 mm) to thinly slice the cucumber and onion. Or use a knife or the slicing side of a box grater to slice as thin as possible.
2. In a small bowl, combine remaining ingredients.
3. Pour over vegetables and mix well.
4. This salad can be prepared ahead of time and refrigerated. In fact, it tastes better after a few hours of marination, cooking time .
5. Serve with a slotted spoon.
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