Summer Salad
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 3cucumbers (about 2½ pounds), peeled, seeded and sliced thin (about 5½ cups)
- 2onions (12 ounces), peeled and sliced thin (2½ cups)
- ½cup shredded dill
- ½cup shredded mint
- 1½teaspoons salt
- ¼cup cider vinegar
- 1tablespoon canola oil
- 1tablespoon sugar
- ½ to 1tablespoon Tabasco sauce, to taste
Preparation
- Step 1
Combine all the ingredients in a bowl. Mix well, and refrigerate for at least 30 minutes, but ideally 2 to 3 hours (to a maximum of 8 hours).
- Step 2
Serve with crunchy bread.
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