Preparation time: 15 minutes. Marinating time: 1 hour. Serves: 4.
1/2 c. white wine vinegar
1/2 c. sugar
1 tbsp. dill weed
1 tbsp. salt
1/2 tsp. white pepper
Leaf lettuce
Fresh tomato wedges, for garnish
1. Slice cucumbers thin; use thinnest blade of food processor, if available. Turn into bowl.
2. Slice green onions diagonally as thinly as possible. Add to the cucumbers.
3. In small bowl, mix vinegar, sugar, dill weed, salt and pepper. Whisk with fork until blended. Pour over onions and cucumbers. Turn with spatula to coat all pieces. Marinate 1 hour or more.
4. Lift cucumbers from marinade. Serve on lettuce leaves. Or, to serve buffet-style, drain off some of the marinade and put cucumbers into a pretty bowl. Garnish with tomato wedges, if desired.
Good served with: Poached, baked or barbecued fish; barbecued chicken, roast turkey, meatballs, meat loaf. Recipe may be halved or doubled. If doubled, use only 1 1/2 times the marinade.
TIPS: Save the marinade and use to flavor a second batch of salad.
