Tangy Cucumber Salad

From: Taste of Home

• 8 Servings
• Prep: 40 min. + chilling

Ingredients

• 2 small cucumbers, thinly sliced
• 1 teaspoon salt, divided
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 1/4 cup cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Dash cayenne pepper

Directions

• Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 61 calories, 4 g fat (trace saturated fat), 0 cholesterol, 393 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Tangy Cucumber Salad published in Taste of Home August/September 1999, p39