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* Exported from MasterCook *

Cool Cucumber Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups cucumbers -- thinly sliced
1/2 teaspoon salt
1 teaspoon fresh ginger -- finely chopped
-----rice vinegar dressing-----
3/4 cup sweet cooking rice wine
1 cup japanese rice vinegar
1 teaspoon salt

Combine dressing ingredients and bring to a boil. Set aside and cool
thoroughly. Partly peel cucumber, leaving strips of green. Slice very
thin. Add salt to cucumbers and let stand for about 15 minutes. Press
excess ' liquid from cucumbers, add the ginger and the dressing, and chill
thoroughly before serving.

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* Exported from MasterCook *

Cucumber And Avocado Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 english seedless cucumber
salt
chili pepper
1 tablespoon fresh lime juice
1 teaspoon minced onion
1 slices -- sweet red pepper
lettuce
1 ripe avocado -- sliced

Peel and slice the cucumber paper-thin. Season with salt, chili pepper and
lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on
6 serving plates. Pile cucumber mixture in center of each plate. Add
avocado slices and parsley. 6 servings.
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* Exported from MasterCook *

Cucumber And Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cucumber -- medium
1 teaspoon salt
1/4 teaspoon pepper -- white
1/2 cup milk
1 teaspoon dillweed -- dried or
4 potatoes;med -- peel and dice
2 cups water -- cold
1 cup cream -- heavy
1 green onion -- grated
1 tablespoon fresh dill -- chopped

Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon
and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil
potatoes in salted water until the potatoes are very soft. Pour potatoes
and cooking liquid into a sieve or food mill set over a large bowl. Force
potatoes through. Return to the saucepan. Stir in pepper, cream, milk,
grated onion and the cucumber. Simmer gently about 5 minutes or until the
cucumber is tender. Add dill and season to taste. Serve hot.

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* Exported from MasterCook *

Cucumber Cinnamon Rings

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 gallons cucumber rings -- peeled and seeded
2 cups lime
8 1/2 quarts water
1 cup white vinegar
1 teaspoon alma
1 small red food coloring -- bottled
2 cups white vinegar
9 ounces red hot candy
2 cups water
8 sticks cinnamon

1. peel and seed cucumbers and slice. In a large pot place cucumbers,
lime, and 8 1/2 quarts water. Let stand for 24 hours.

2. Drain and wash cucumbers in clear water. Soak for three hour in ice
cold water and drain.

3. Simmer cucumber for two hours in 1 cu vinegar, alma and red food color
and enough water to cover cucumbers.

4. Drain off and make a syrup of vinegar, sugar, red hot candies 2 cups
water and cinnamon sticks.

5. Put cucumbers in syrup and bring to a boil. Let stand over night.

5. Put cucumber in syrup and bring to boil. Let stand over night.

6. Next morning set back on stove and bring to a boil again.

7. The following morning set back on stove and bring back to a boil.

8. Pat down in jars and seal.

9. When you put cucumbers in the syrup level down, sot the cucumber will
be covered good.

They are very, very good, serve with any meal.

From Beech Island, SC

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* Exported from MasterCook *

Cucumber In Sour Cream Salad


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 med cucumber thin sl 3 cups
1/2 cup sour cream
2 drops tabasco
1 teaspoon dill seed or fresh chop dill
1 teaspoon salt
1 tablespoon white vinegar
2 tablespoons chopped chives
1 dash pepper

Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly.
Dry on paper towel. Combine sour cream, vinegar, tabasco, chives, dill
seed and pepper. Pour over cucumber. Chill well before using. Garnish
with fresh dill.

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* Exported from MasterCook *

Cucumber Kimchi (Oi Sobagi Kimchi)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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10 kirby cucumbers
5 green onions -- finely chopped
1 head garlic -- finely chopped
2 tablespoons fresh ginger root -- finely ch
2 tablespoons salt
2 teaspoons sugar
1 teaspoon cayenne pepper 1. cut cucumber

quarters, the long way. Rub with salt (extra to the 2 tbsp above) and let
stand for an hour. 2. Mix the onion, garlic, ginger, red pepper, salt and
sugar. 3. Rinse the cucumbers lightly. Pack them into a jar and cover
with the mixture from #2. Add water to fill the jar. 4. Let sit in
refrigerator for AT LEAST 3 days. The longer they sit, the better- I've
had mine for 2-3 weeks and they get more flavorful with time.
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* Exported from MasterCook *

Cucumber Pea Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 short chunky cucumbers
1 cup cucumber pulp
salt, pepper -- and paprika
1 cup cooked peas
1 cup minced cooked chicken
2 tomatoes

Mayonnaise dressing Pare cucumbers. Cut slice from each end. Cut cucumbers
in halves crosswise. Scoop out the centers, making thin-shelled cups.
Chill thoroughly. Combine cucumber pulp, peas, and chicken. Season to
taste. Moisten with mayonnaise. Mix lightly with 2 forks. Fill cucumber
cups with the mixture. Stand each cup on a slice of tomato which rests on
a bed of lettuce. Serve with mayonnaise. Garnish with paprika. 6
servings.

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* Exported from MasterCook *

Cucumber Relish Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cucumbers -- medium
1 1/2 tablespoons cider vinegar
1/8 teaspoon pepper
1 tablespoon parsley; fresh -- minced
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 cup sour cream

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and
pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with
sour cream. Top with minced parsley.

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* Exported from MasterCook *

Cucumber Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package lime gelatin (3 oz.)
1 cup cucumber -- scrubbed & grated
1 cup sour cream
1 cup mayonnaise
1 cup hot water
1/2 cup onion -- grated
1 cup cottage cheese

Dissolve gelatin in hot water. Let cool. Add cucumber and onion to
gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6
cup mold and refrigerate at least four hours before serving.

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* Exported from MasterCook *

Cucumber Sandwiches
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cucumbers; peeled -- sliced
1 teaspoon white wine vinegar
salt
unsalted butter -- room temp.
24 slices whole wheat bread -- crusts
2 tablespoons green onion -- minced
freshly ground white pepper
1 cucumber; unpeeled -- sliced
Fresh dill sprigs

Arrange cucumber slices on plate. Sprinkle vinegar and salt over. Let
mixture stand for 30 minutes. Drain cucumbers and pat dry. Light butter
one side of each bread slice. Overlap cucumbers in 2 layers atop 12 bread
slices. Sprinkle green onion over. season with pepper. Top each with slice
of buttered bread, buttered side down. Cut sandwiches into rounds using 1
1/2 inch round cookie cutter

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* Exported from MasterCook *

Cucumbers Melted With Cream

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 european cucumbers -- (about 1 3/4 lb), un
3 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup heavy cream

Halve the cucumbers lengthwise using a large knife. Scrape out the seeds
with a spoon and discard. Cut each half crossways into 1/4 inch slices and
set aside. In a large skillet, melt the butter over moderate heat. Add the
cucumbers, salt and pepper, cover and cook, stirring occasionally, until
the cukes are tender, about 10 minutes. Stir in the cream and cook until
slightly reduced and thickened, about 2 minutes.
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* Exported from MasterCook *

Cucumbers With Dill Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup red or white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 cups cucumber slices
1 cup thinly sliced red onion -- separated into rings
2 medium ripe tomatoes -- cut

Combine dressing ingredients in large bowl. Add cucumber, onion and


tomatoes; toss to coat. Let stand about 15 minutes before serving.

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* Exported from MasterCook *

Garlic Lover's Creamy Cucumber Dressing

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup cucumber, pared -- seeded
1 cup mayonnaise (light- low fat)
1 garlic clove -- minced
2 tablespoons parsley -- minced
1 tablespoon chives or scallions -- minced
1 cup yogurt -- plain non-fat

Stir together cucumber, mayonnaise, garlic, parsley, chives and pepper.


Fold in yogurt. Chill. Makes approximately 2 3/4 cups.

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* Exported from MasterCook *

Kyuri No Sunome (Japanese Cucumber Salad)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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5 cucumbers (medium) -- seeded
2 teaspoons salt
1/2 cup lemon juice
1/2 cup sugar
1/4 teaspoon msg (optional)
1 tablespoon white wine vinegar
2 teaspoons sesame seeds -- toasted

Peel cucumbers lengthwise, leaving thin green stripes. Slice very thinly
into a large glass or stainless steel bowl. Add salt and mix with hand
until cucumber slices are quite limp. Set aside for 45 minutes. Meanwhile,
mix lemon juice, sugar, MSG and white wine vinegar. Transfer cucumbers to
a strainer and squeeze as much liquid as possible out of the cucumbers.
Discard salt water. Add cucumbers to the lemon juice mixture. Ground the
toasted sesame seeds and stir into the salad.

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* Exported from MasterCook *

Marcee's Hot Cucumbers Phreelee


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cucumbers
5 chopped green onions
4 large clov garlic
sesame oil
1/4 cup soy sauce
1/4 cup white vinegar
1 teaspoon korean chile powder -- (mexican won't do, g
from asian food shop)

Slice ends off the cucumbers and rub against the ends to get the
bitterness out. (A white frothy paste will form). Peel cucumbers and slice
in about 1/8th inch slices. Add finely chopped garlic and green onions.
Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1
tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add
more for taste. Marinate, chill and serve. Recipe can be doubled easily.

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* Exported from MasterCook *

Neighbor's Cucumber-Dill Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cucumber -- md
2 teaspoons dried dill -- crushed
3/4 cup sour cream
2 tablespoons fresh dill; chopped -- or
1/4 teaspoon white pepper
1 1/2 cups mayonnaise
1/4 cup green bell pepper -- diced

Peel, seed and finely dice the cucumber. Using a colander, squeeze out
any excess water from the cucumber chunks. Place in a bowl and blend will
with the pepper and dill. Blend in the remaining ingredients and mix
thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED
DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers
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* Exported from MasterCook *

Oriental Flavored Cucumber Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 english cucumber
1 tablespoon soy sauce
1/2 teaspoon oriental sesame oil
1/2 teaspoon sugar
1 small clove garlic -- minced
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon hot chinese chili paste

Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar
with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste
and garlic. Mix dressing with cucumbers and serve at room temperature.

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* Exported from MasterCook *

Pickling Cucumbers Frozen

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound cucumbers -- sliced thin
2 cups onions -- sliced
1 tablespoon salt
3 tablespoons water
1 cup sugar
1/2 cup vinegar -- cider

Combine cucumbers, onions, salt and water in glass bowl. Let stand at room
temperature 2 hours. Add sugar and vinegar, stirring until sugar is
dissolved. Pack mixture lightly into two 1-pint freezer containers or
jars, leaving 1-inch space at top. Cover tightly and freeze overnight or
up to 6 weeks. Thaw at room temperature 4 hours. Refrigerate any leftovers
up to 1 week. Makes 4 cups.

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* Exported from MasterCook *

Refreshing Cucumber Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese -- softened
1/2 cup sour cream
1 tablespoon milk
1 teaspoon onion -- grated
1/4 teaspoon worcestershire sauce
1/3 cup cucumber -- finely chopped

Combine all ingredients except cucumbers, mixing until well blended. Stir
in cucumbers. Chill several hours or overnight.

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* Exported from MasterCook *

Scandinavian Cucumbers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup diary sour cream
2 tablespoons parsley -- snipped
2 tablespoons tarragon vinegar
1 tablespoon sugar
1 tablespoon chives -- snipped
3 small unpeeled cucumbers -- thinly
(3 cups)

Stir together sour cream, parsley, vinegar, sugar, and chives. Gently fold
in cucumbers. Cover and chill.

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* Exported from MasterCook *

Seared Scallops With Cucumber-Pepper Relish

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound scallops
pepper -- white
salt
2 tablespoons olive oil
-----relish-----
1 lemon grass stalk
1/4 cup sugar
2 cucumber -- med
1 serrano, red -- deveined/mince
2 teaspoons basil, fresh -- minced
1/3 cup lime juice
pepper -- white
1/2 cup rice vinegar
1/2 teaspoon red pepper flakes
1 banana pepper -- devein/minced
2 teaspoons cilantro -- minced
2 teaspoons mint, fresh -- minced
salt

Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers
lengthwise, then seed and slice thin crosswise. Relish: Bring lemon grass,
vinegar, sugar, red pepper flakes and 1/2 cup water to boil in a saucepan;
simmer until reduced to 1/2 cup. Strain mixture into a bowl and cool
slightly; discard solids. Stir in all other sauce ingredients. Sprinkle
scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat one
tablespoon oil in a wok or non-stick skillet. Working in batches to avoid
overcrowding, and adding remaining oil as needed, saute scallops, turning
once, until seared.

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* Exported from MasterCook *

Sliced Cucumbers In Yogurt

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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cucumbers
1/2 teaspoon salt
1/4 cup low-fat plain yogurt
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/8 teaspoon celery seeds
1/8 teaspoon ground cumin
1/8 teaspoon pepper

Pare and thinly slice cucumbers. Place in small bowl. Sprinkle with salt;
stir. Let stand 10 minutes. Stir together yogurt, sugar, lemon juice,
celery seeds, cumin and pepper in small bowl to mix well. Transfer
cucumbers to colander; rinse with cold water. Squeeze with hands to
extract as much liquid as possible. Return to bowl. Stir in yogurt
mixture. Refrigerate covered until serving. Makes 4 servings. PER SERVING:
calories- 27, protein - 1 g., fat - 0, carbohydrates - 5 g., cholesterol -
1 mg., sodium - 290 mg

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* Exported from MasterCook *

Sweet And Tangy Cucumber Pickles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds very firm cucumbers
1 teaspoon coarse kosher salt
2 1/2 teaspoons corn -- or peanut oil
1/8 teaspoon dried red chili flakes
1 teaspoon fresh garlic -- (opt.)
1 tablespoon soy sauce -- thin (regular)
2 tablespoons sugar -- or 3

Peel the cucumbers if waxed; otherwise leave the skin on. Trim off the
ends. Split the cucumbers lengthwise. If they have seeds; scrape them out
with a spoon, as well as any watery pulp. Cut the halves crosswise into 2
1/2" segments, then lengthwise into 1/4" spears. Toss the spears with the
salt & let them stand at room temperature 6 hours or overnight in a glass
or stainless bowl. Drain, then press the excess water from the cucumbers
by squeezing a handful at a time between your palms. Heat a wok or heavy
skillet until hot enough to evaporate a drop of water on contact. Add the
oil & swirl to coat the pan, then lower the heat to medium low & add a
chili flake or two. When the pepper begins to sizzle, add the remaining
pepper (and the garlic), and adjust the heat so that it sizzles gently
without scorching. If the chili burns, wipe the pan clean and begin anew.
When the mixture is aromatic, in 3 - 6 seconds, add the cucumbers & toss
briskly to glaze, adjusting the heat to maintain a lively sizzle. When the
cukes are evenly glossed, in about 30 seconds, add the soy, sugar &
vinegar, then stir until the sugar is dissolved and the liquids are
steaming. Taste for desired sweetness and adjust, if necessary. The sauce
should sparkle with a zesty hotness, though expect it to grow spicier as
it sits. Raise the heat for about 15 seconds to bring the liquids to a
boil, then scrape the mixture immediately into a glass or stainless bowl.
Press the cucumbers gently under the liquid, then let sit at room
temperature until cool, stirring occasionally. For best flavor, chill
several hours or overnight before serving

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* Exported from MasterCook *

Tomato-Cucumber Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tomato -- cut into about 18
1 piece (cut in half -- then
half in thirds
sideways and lengthwise)
1 cucumber -- peeled and thinly
sliced
1/3 large onion -- thinly sliced
3 tablespoons vinegar
3 tablespoons sugar
3 tablespoons water
salt and pepper

Contributed to the echo by: Ellen Cleary The weather here is feeling like
spring and inspired me to make this salad. I know it's simple, but I LOVE
simple food and there seem to be lots of beginning cooks on the echo now.
TOMATO-CUCUMBER SALAD Combine ingredients and marinate at least 1 hour.

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* Exported from MasterCook *

Tzatziki

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups plain yogurt
2 large cucumbers
salt to taste
2 large cloves garlic, minced
1 1/2 tablespoons white wine vinegar
1 tablespoon olive oil
fresh ground pepper(2 taste)

Line a sieve with a damp cheesecloth and place over a large bowl. Dump the
yogurt into the sieve, cover with plastic wrap, and allow to drain in the
refrigerator for 24 hours. Peel the cucumbers. Cut them in half
lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate
the cucumbers into a colander, using the large holes on a four-sided
grater. Salt the cucumbers and allow them to drain for 1/2 hour. Place
the garlic, vinegar, and olive oil in a bowl and marinate while the
cucumbers are draining. Squeeze the drained cucumbers as dry as possible
and blot on paper towels. Place in the bowl with the marinated garlic.
Add the drained yogurt and stir. Add a few grindings of fresh pepper and
salt if necessary. Serve with toasted pita bread triangles.

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* Exported from MasterCook *

Vidalia Onion And Cucumber Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 small vidalia onion -- cut into
semi-circles
1 medium cucumber -- peeled/sliced 1/4"
1 ounce blue cheese -- crumbled
1 tablespoon minced fresh chervil
4 teaspoons extra-virgin olive oil
salt
fresh ground white pepper

Spread out onion on serving salad platter and top with cucumber slices.
Sprinkle with cheese, followed by chervil. Stir together oil, vinegar and
salt and pepper to taste in cup. Pour over salad. Makes 2 servings.

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* Exported from MasterCook *

Wilted Cucumber Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 large cukes peeled and very thin sliced
1 tablespoon fresh dill or 1 tsp. dried dill weed
6 tablespoons canola oil
2 teaspoons dijon mustard
2 tablespoons white wine vinegar
1 tablespoon salt for the wilting process (to be rinsed
off)
1/2 teaspoon sugar substitute or the real thing
salt and freshly ground black pepper

Put cuke slices in a colander with the tablespoon of salt and let them
wilt for bout an hour. Rinse salt off and press out the excess water.
Combine cukes with all else and chill. Toss again before serving. This is
a very light and refreshing salad which makes a nice accompaniment- to any
entree at any season of the year. I like to keep it around for munchies
and side dishes for dinner or lunch. Makes 4-6 Servings.

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