Salad #26 - Cucumber Salad

• Cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a saucepan and cook over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min.

Calories: 77
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2mg
Total Carbs: 19.7g
Dietary Fiber: 0.2g
Protein: 0.2g

Salad #2 - Cucumber Salad

3 medium-sized cucumbers

1 c. diced tomato

1/2 c. diced celery

Salad dressing

Lettuce

1 pimiento

Peel the cucumbers, cut them into halves, and with a small spoon scoop out the cucumbers in chunks, so

that a boat-shaped piece of cucumber that is about 1/4 inch thick remains. Dice the pieces of cucumber

which have been scooped from the center, and place the cucumber shells in ice water so as to make them

crisp. Mix the diced tomato, celery, and cucumber together, and just before serving drain them carefully so

that no liquid remains. Mix with salad dressing, wipe the cucumber shells dry, fill them with the salad

mixture, and place on salad plates garnished with lettuce leaves. Cut the pimiento into thin strips, and place

three or four strips diagonally across the cucumber. Sufficient to Serve Six