Yield: 6 servings
Measure | Ingredient |
---|---|
3 larges | Cucumbers -- peel, halve & seed |
½ cup | Mint leaves -- chopped |
¼ cup | Parsley -- chopped |
1 \N | Orange -- zest only, grated |
½ cup | Olive oil |
1 cup | Red wine vinegar |
¼ cup | Sugar |
Cut cucumber halves crosswise into crescents. Toss them in a bowl with the mint, parsley and orange rind. Whisk oil, vinegar and sugar in a small bowl and pour over salad. Cover salad and refrigerate for at least 4 hours. Toss again before serving very cold.
Recipe By : Silver Palate Cookbook From: Meg Antczak Date: 10-27-95 (15:51) (159) Fido: Cooking