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Tangy Cucumber Salad

 Tangy Cucumber Salad
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
8 ServingsPrep: 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.
Nutritional Facts: 1 serving (3/4 cup) equals 61 calories, 4 g fat (trace saturated fat), 0 cholesterol, 393 mg sodium,

2 of 2

Tangy Cucumber Salad (continued)

Nutritional Facts: 7 g carbohydrate, 1 g fiber, 1 g protein.