Cucumber Vinegar Salad/Recipe

Ingredients
2 English cucumbers, thinly sliced
1/2 tablespoon salt
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoon granulated sugar
1/2 teaspoon fresh chopped dill
1/2 red onion, thinly sliced

Instructions
Place cucumbers in serving dish. Sprinkle with salt. Cover and refrigerate for 2 hours. Pour off the liquid (do not rinse).
Meanwhile, combine vinegar, water, sugar and dill in a small saucepan. Warm over medium heat just until sugar is dissolved. Add onion to cucumbers. Pour vinegar mixture over cucumbers and onion. Toss to combine. Refrigerate over night.
Serve and enjoy!
DONNA’S NOTES
I like to peel one cucumber for different textures.
http://www.theslowroasteditalian.com/2016/06/cucumber-vinegar-salad-recipe.html

Thank you for reading 🙂

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Favorite Chicken Salad/Recipe

https://www.thespruceeats.com/favorite-chicken-salad-recipe-3053171?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

 

What You’ll Need
2 1/2 to 3 cups cooked chicken (diced)

1/2 cup celery (diced)

3 to 4 tablespoons finely chopped purple onion

1/4 to 1/2 cup mayonnaise (or more, to taste)

2 teaspoons lemon juice

Dash pepper

2 to 3 teaspoons sweet pepper relish (or to taste)

Optional: dash Cajun or Creole seasoning blend

Dash salt (or to taste)

Sandwich rolls or sliced bread for 6 to 8 sandwiches

 

How to Make It
Combine chicken with celery, onion, 1/4 cup mayonnaise, lemon juice, pepper, relish, seasoning, and salt.
Add more mayonnaise, as needed.
Fill sandwich rolls or sliced bread with the mixture.
Nutritional Guidelines (per serving)
Calories
222
Total Fat
16 g
Saturated Fat
4 g
Unsaturated Fat
5 g
Cholesterol
57 mg
Sodium
160 mg
Carbohydrates
1 g
Dietary Fiber
0 g
Protein
17 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)

Thank you for reading 🙂