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Hi...
I know this is an old standby recipe, but I tried this one and it was really good...a great way to use the cucumbers, tomatoes, and dill from your garden...if you still have some!
Enjoy!
hugs,
peg
Dilled Cucumber and Tomato Salad
Enjoy this flavorful vegetable salad – a perfect side dish.
Prep Time
15 Minutes
Total Time
1:15 Hr:Mins
Makes 8 servings
4 medium tomatoes, each cut into 8 wedges (about 3 cups)
2 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended. Pour vinegar
mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend
flavors. Toss again just before serving. Serve with slotted spoon.
Makes 8 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
For maximum cucumber crunch, choose firm, slender cucumbers with thin skins. Cucumber seeds become bitter with age. Slice older cucumbers in half lengthwise and run the tip of a spoon down the center to remove the seeds. Or try hothouse cucumber. These very long slender cucumbers don't have many seeds but cost a bit more.
Rice vinegar is less acidic than cider, white or wine vinegar. Look for it near the other vinegars in the grocery store.
Recipe source:
http://www.bettycrocker.com/recipes/dilled-cucumber-and-tomato-salad/bad12a71-dad1-4f2b-a247-0de2c3fa0148?p=1
I know this is an old standby recipe, but I tried this one and it was really good...a great way to use the cucumbers, tomatoes, and dill from your garden...if you still have some!
Enjoy!
hugs,
peg
Dilled Cucumber and Tomato Salad
Enjoy this flavorful vegetable salad – a perfect side dish.
Prep Time
15 Minutes
Total Time
1:15 Hr:Mins
Makes 8 servings
4 medium tomatoes, each cut into 8 wedges (about 3 cups)
2 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended. Pour vinegar
mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend
flavors. Toss again just before serving. Serve with slotted spoon.
Makes 8 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
For maximum cucumber crunch, choose firm, slender cucumbers with thin skins. Cucumber seeds become bitter with age. Slice older cucumbers in half lengthwise and run the tip of a spoon down the center to remove the seeds. Or try hothouse cucumber. These very long slender cucumbers don't have many seeds but cost a bit more.
Rice vinegar is less acidic than cider, white or wine vinegar. Look for it near the other vinegars in the grocery store.
Recipe source:
http://www.bettycrocker.com/recipes/dilled-cucumber-and-tomato-salad/bad12a71-dad1-4f2b-a247-0de2c3fa0148?p=1