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    Cucumber Salad

    Source of Recipe


    List of Ingredients

    3 large cucumbers, thinly sliced
    2 teaspoons salt
    3 tablespoons fresh lemon juice
    1 tablespoon vegetable oil (I used olive oil)
    1 tablespoon sugar
    2 tablespoons chopped fresh dill
    1/2 cup thinly sliced red onion


    1. 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.

    2. Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in
    onion and cucumber. Refrigerate overnight. Serve cold or at room
    temperature. Makes 10 servings.




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