Boston chicken's cucumber salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| 2 | mediums | Cucumbers w/skin;half, seed |
| ½ | \" slices | |
| ¼ | Red Spanish onion -- 1/2\" | |
| Dice | ||
| 1 | large | Ripe tomato -- dice |
| 8 | ounces | Paul Newman's Olive Oil and |
| Vinegar Dressing | ||
| 1 | teaspoon | Dry dill weed |
| ½ | teaspoon | Dry parsley -- mince |
| ¼ | cup | Olive oil |
Directions
Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze. Source: Gloria Pitzer.
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