You'll spark taste buds with this tangy and refreshing salad. The simple marinade gives mild cucumbers lots of zip. The tomatoes are a pretty addition. This is a super use of summer's garden bounty. -Edna Hoffman, Hebron, Indiana
Tangy Cucumber Salad
Tangy Cucumber Salad
Prep Time
40 min
Yield
8 servings
Ingredients
- 2 small cucumbers, thinly sliced
- 1 teaspoon salt, divided
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 1/4 cup cider vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- Dash cayenne pepper
Directions
- Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 61 calories, 4g fat (0 saturated fat), 0 cholesterol, 393mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein.
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