featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, September 13, 2011

COOKING WITH CLORIS -- CUCUMBER SALAD

Cloris has a bumper crop of cucumbers this year. Here’s her recipe for cucumber salad, great as a side dish with any number of dinner entrees. Or add to a greens salad, along with cherry tomatoes and slivered almonds. -- AP

CUCUMBER SALAD
Serves 4-6
Ingredients:
2 lg. cucumbers, sliced thin
1 cup apple cider vinegar
1/2 cup water
1/2 cup sugar
1 tablespoon dried dill weed
2 tablespoons dried, minced onion

Place sliced cucumbers in a bowl. Bring vinegar, water, and sugar to a boil, stirring until sugar is dissolved. Remove from heat. Stir in dill and onion. Pour over cucumbers, stirring to coat. Cover and chill at least 1 hour before serving.


I can personally vouch for this being the best cucumber salad I’ve ever tasted. Try it, and you’ll see. Post a comment to enter the drawing for a free e-book from our Book Club Friday guest author. -- AP

1 comment:

Liz V. said...

Love cucumber salad.

Tzatziki is another option.
http://greekfood.about.com/od/dipsspreadspures1/r/Tzatziki.htm