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Tangy Cucumber Salad Recipe

Photo by: Taste of Home

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You'll spark taste buds with this tangy and refreshing salad. The simple marinade gives mild cucumbers lots of zip. The tomatoes are a pretty addition. This is a super use of summer's garden bounty. -Edna Hoffman, Hebron, Indiana

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8 Servings
Prep: 40 min. + chilling

Ingredients

2 small cucumbers, thinly sliced
1 teaspoon salt, divided
2 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Dash cayenne pepper

Directions

Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 61 calories, 4 g fat (trace saturated fat), 0 cholesterol, 393 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Tangy Cucumber Salad published in Taste of Home August/September 1999, p39