Cucumber salad (rasmussen)

Yield: 1 Servings

Measure Ingredient
3 mediums Cucumbers, peeled and thinly
\N \N Sliced
½ cup Cider vinegar
½ cup Water
1 tablespoon Sugar
2 \N Green onions, sliced into
¼ \N Thick rings
½ cup Ff yogurt, sour cream or
\N \N Mayo

Put cucumbers in a non-metallic bowl. Mix together the vinegar, water and' sugar. Pour over cucumbers, cover with plastic wrap and allow to marinate in the refrigerator for 24 hours.

Drain cucumbers and mix in the green onions and yogurt (or sour cream or mayo).

You can also add some sliced sweet onions (i.e., Vidalia) to the cucumbers when you marinate them. This recipe is on the tart side.

From: Lucinda Rasmussen <lrasmuss@...>. Fatfree Digest [Volume 9 Issue 30] July 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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