Minty cucumber salad

Yield: 6 servings

Measure Ingredient
3 larges Cucumbers -- peel, halve & seed
½ cup Mint leaves -- chopped
¼ cup Parsley -- chopped
1 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

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