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Tangy Cucumber Salad recipe

Salting the cucumbers first draws the waterout, which helps retain their crunchiness in the marinade.

Recipe: Tangy Cucumber Salad

2 small cucumbers, peeled and thinly sliced1 teaspoon salt – divided use2 medium tomatoes, chopped1 medium white onion, chopped1/4 cup cider vinegar2 tablespoons vegetable oil1 tablespoon honey1/2 teaspoon celery salt1/2 teaspoon dried basil1/2 teaspoon ground mustard1/4 teaspoon garlic powder1/4 teaspoon dried oreganoDash of cayenne pepper (optional)

  • Place cucumbers in a strainer; sprinklewith 1/2 teaspoon of salt and toss. Let stand for 30 minutes.Rinse and drain well. Place cucumbers in a large bowl; add tomatoesand onion.
  • In a small bowl, whisk together the remainingingredients; pour over cucumber mixture and toss to combine.Cover and refrigerate for several hours before serving.

    Makes 8 servings.

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