Cucumber & tomato salad

Yield: 4 servings

Measure 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

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

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