Grandma Nancy's Cookbook

Tangy Cucumber Salad

Name: Tangy Cucumber Salad
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Salad and Dressings
Ingredients: **TOSS**; 2 small cucumbers, thinly sliced; 1/2 teaspoon salt, divided; **; **ADD**; 2 medium tomatoes, chopped; 1 medium onion, chopped; **WHISK TOGETHER**; 1/4 cup cider vinegar; 2 tablespoons vegetable oil; 1 tablespoon honey; 1/2 teaspoon celery salt; 1/2 teaspoon dried basil; 1/2 teaspoon ground mustard; 1/4 teaspoon garlic powder; 1/4 teaspoon dried oregano; Dash cayenne pepper

Salad and Dressings

8 servings

servings

40 min

active time

1 hour 20 minutes

total time

Start Cooking

Ingredients

**TOSS**

2 small cucumbers, thinly sliced

1/2 teaspoon salt, divided

**ADD**

2 medium tomatoes, chopped

1 medium onion, chopped

**WHISK TOGETHER**

1/4 cup cider vinegar

2 tablespoons vegetable oil

1 tablespoon honey

1/2 teaspoon celery salt

1/2 teaspoon dried basil

1/2 teaspoon ground mustard

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

Dash cayenne pepper

Directions

1. Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well.

2. Place in a large bowl; add tomatoes and onion.

3. In a small bowl; whisk together the remaining ingredients; pour over cucumber mixture and toss.

4. Cover and refrigerate for several hours. Serve with a slotted spoon.