Peel or no peel? We left just a little on for a dash of color this time.
Red onion slices help make it pretty, any way you slice your cukes. I cut mine in half lengthwise and used a spoon to scoop out the seeds in the salad above. Chunks or slices — it’s all good!
Saturday’s trip to the Farmer’s Market netted me a big sack of cucumbers. After I made a batch with Becky’s recipe, Michael remarked “That was the best cucumber dish I’ve had in a long time.”
- Cucumbers — washed, sliced, peeled (or not peeled, if you prefer. Not peeling certainly makes for more color contrast.)
- Onions, sliced thinly
- Tomatoes, chunked
- Salt & pepper (optional)
- 1 cup Splenda (or sugar)
- 1 cup water
- 1 cup apple cider vinegar
Put the dressing ingredients together in a small saucepan and bring to a boil over medium high heat. Shut off the burner and allow the dressing to cool.
Slice your cucumbers, slice your onions, chunk your tomatoes.
Put the cucumber mixture into a bowl. Add a small amount of salt and pepper, if desired. Pour the dressing over it once it has cooled. Chill before serving.
If you have any leftover, it’s fabulous the next day.
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