Recipe courtesy of Lynn Clarke
Cucumbers and Onions
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 75
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 2
- Sodium
- 386
- Total: 27 min
- Prep: 15 min
- Inactive: 12 min
Ingredients
2 cucumbers
2 Vidalia onions
Salt
2 to 3 tablespoons mayonnaise
1 tablespoon sugar
1 tablespoon cider vinegar
Directions
- Peel cucumbers and slice in thin circles. Halve the onions and slice thin. Layer both the cucumbers and onions in a shallow dish, sprinkling each layer with salt. Let stand covered, in refrigerator overnight to draw out the moisture.
- In the morning, drain the cucumbers and onions and rinse. Let dry on plain white paper towels. Beat together the mayonnaise, sugar and vinegar until creamy. Gently stir into mixed cucumbers and onions. The dressing should be plentiful so the salad is creamy.
- Chill before serving.