My family has been loving this salad since we invented it a couple of months ago by adding ingredients to a recipe from The Frugal Gourmet for a “Jewish cucumber salad”.  It’s sort of pickle-like yet without dill.  It’s sort of coleslaw-like yet with a very different texture.  It goes well with sandwiches or burgers.  It’s a great potluck/picnic dish as it won’t spoil easily and tastes fine at room temperature.

To make 4 servings, you will need:

• 1 cucumber
• 1-2 carrots OR 1 tomato  (Obviously, which one you choose will make a difference in the flavor of the salad.  Both are good!)
• 2 tsp. dried oregano
• 1/2 tsp. granulated garlic or garlic powder, or 1 clove garlic crushed
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. sugar
• 2 Tbsp. white vinegar
• 2 Tbsp. olive oil
• 1/2 tsp. lime juice
• 1/2 tsp. yellow mustard
• minced fresh chives, to taste (optional)

Combine all ingredients except the vegetables, either by whisking them together in the serving bowl or by placing them in a glass jar, putting on the lid, and shaking it.

Dice the vegetables. Toss them in the dressing until thoroughly coated.

Let stand at least 30 minutes before eating.

I made a big batch of this salad last night to contribute to the buffet dinner at our son’s school carnival tonight.  Cucumber Salad works for me!  Visit the Hearth & Soul Hop for more healthy recipes!