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Cucumber Salad

Recipe courtesy Family Circle Magazine

  • Prep Time

    15 min

  • Level

    Easy

  • Yield

    10 servings

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Times:

Prep
15 min
Inactive Prep
12 min
Cook
--
Total:
27 min
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Ingredients

  • 3 large cucumbers, thinly sliced
  • 2 teaspoons salt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon vegetable oil (kosher for Passover)
  • 1 tablespoon sugar
  • 2 tablespoons chopped fresh dill
  • 1/2 cup thinly sliced red onion

Directions

Toss cucumber with salt in large bowl. Cover with plate that rests directly on cucumbers; weight down with 1-pound can. Let stand 1 to 2 hours. Drain in colander; rinse well.

Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in onion and cucumber. Refrigerate overnight. Serve cold or at room temperature.

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