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Cucumber Vinaigrette

There are lots of goodies from the garden in this recipe, appropriate for this time of year.   It's a pretty popular summer salad...and I love it.  Goes especially well on a hot day, common for this time of year.  I took it to a spaghetti potluck dinner that I knew would already have green salad there so I figured the coolness of cucumbers and fresh basil and parsley from the garden would blend in perfectly with the menu.


Serves 6


3 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3-1/2 cups)
1/2 cup vertically sliced red onion
1 Tbsp. chopped fresh or 1 tsp. dried basil
1 Tbsp. chopped fresh or 1 tsp. dried parsley
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
2-1/2 tsp. Dijon mustard
1/4 tsp. salt


1. Place cucumbers and onion in a bowl.  

2.  Combine basil and remaining ingredients, pour over cucumber mixture.  


3.  Toss gently.   Cover and chill.  




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