SUMMER SALAD

Summer Salad image

Provided by Jacques Pepin

Time 20m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

3 cucumbers (about 2 1/2 pounds), peeled, seeded and sliced thin (about 5 1/2 cups)
2 onions (12 ounces), peeled and sliced thin (2 1/2 cups)
1/2 cup shredded dill
1/2 cup shredded mint
1 1/2 teaspoons salt
1/4 cup cider vinegar
1 tablespoon canola oil
1 tablespoon sugar
1/2 to 1 tablespoon Tabasco sauce, to taste

Steps:

Combine all the ingredients in a bowl. Mix well, and refrigerate for at least 30 minutes, but ideally 2 to 3 hours (to a maximum of 8 hours).
Serve with crunchy bread.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 434 milligrams, Sugar 6 grams, TransFat 0 grams

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