3 lg. cucumbers, peeled, halved lengthwise & seeded
1/2 c. chopped fresh mint leaves
1/4 c. chopped parsley
Grated rind of 1 orange
1/2 c. olive oil
1 c. red wine vinegar
1/4 c. granulated sugar

Cut cucumbers into crescents, toss in a bowl with mint, parsley and orange rind. Whisk oil, vinegar and sugar together in small bowl and pour over salad. Refrigerate for at least 4 hours. Toss again before serving, very cold. Serves 6 to 8.