2 (12-inch) hybrid cucumbers, peeled and thinly sliced
1 teaspoon salt
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons chopped fresh dillweed
2 tablespoons chopped green onions
4 cups coarsely torn Boston lettuce leaves


1. In a colander placed over a bowl, combine cucumbers and salt. Set aside 15 minutes to drain slightly.
2. Meanwhile, in large bowl, combine vinegar, sugar, dill and green onions. When cucumbers have drained, stir them into the vinegar mixture. Cover and refrigerate until ready to serve.
3. To serve, arrange lettuce on large platter. Mound cucumber mixture onto lettuce. Drizzle any liquid in bowl over salad.

This classic German salad is better if allowed to marinate for an hour or so. Serve it with grilled or roasted meats or fish.

Cucumber Salad
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