cucumber salad (prodigy)
- Categories
- Salads
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 3 | Cucumbers peeled and sliced thin |
| 1 | Garlic clove; peeled |
| Salt | |
| ¼ cup | Vinegar |
| 2 tablespoons | Sugar |
| 2 tablespoons | Water |
| Watercress |
COVER THE CUCUMBERS WITH WATER. Add the garlic and sprinkle well with salt, stirring to dissolve the salt. Let stand 1 hour. Drain, pressing gently to get rid of excess liquid, and discard garlic. Stir the vinegar, sugar and 2 tablespoons water together until the sugar is dissolved. Pour over the cucumbers and stir. Add salt to taste.
Chill well, drain and serve on a bed of watercress.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
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