Cucumber & tomato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| 1 | tablespoon | White vinegar |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Dried dill weed -- crumbled |
| ¾ | teaspoon | Salt |
| 1 | Clove garlic -- crushed | |
| ½ | teaspoon | Dried thyme -- crumbled |
| ½ | teaspoon | Dried marjoram -- crumbled |
| ½ | teaspoon | Dried basil -- crumbled |
| ½ | teaspoon | Celery salt |
| ½ | cup | Oil |
| 1 | cup | Buttermilk |
| 4 | mediums | Tomatoes -- sliced |
| 1 | Seedless cucumber -- | |
| Quartered | ||
Directions
In a blender or food processor put the mayonaise, vinegar, mustard, dill, sat, garlic, thyme, marjoram, basil and celery salt and turn the motor on and immediately turn off. With the motor running add the oil and the buttermilk in a stream and pepper to taste. The dressing will be thin. Divide the tomato slices among 4 salad plates, arrange the cucumber in the center of the tomatoes, and drizzle some of the dressing over the salad. Serve the remaining dressing on the side.
Recipe By : Gourmet's America From: Meg Antczak Date: 08-09-95 (21:44) (159) Fido: Cooking