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Tasty Tuesday-Cucumber Salad

Cucumber Salad

Yields: 4 servings


  • 4 cups fresh pickle cucumbers, sliced

  • 1⁄4 cup purple onion, sliced

  • 1 Tablespoon extra-virgin olive oil

  • 1⁄2 teaspoon salt

  • 2-4 Tablespoons lemon juice

  • 1 teaspoon dill weed

  • 1/2 teaspoon celery seed


  1. Combine prepared cucumbers and onion in a covered container. Set aside.

  2. In a small mixing bowl, combine the remaining ingredients and pour over the cucumbers.

  3. Toss and refrigerate for 2 hours.

Tip: Pickle cucumbers are short, fat, variated (lighter and darker green) cucumbers.q


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