Tangy Cucumber Salad

48 servings


4 x 8-inch English cucumbers
1/2 bunch green onions
1/4 cup fresh dill or 1 tbsp dried dill
1 cup cider vinegar
3/4 cup honey, liquid
1 tsp salt pepper, to taste
1/2 cups water
2 cups cherry tomatoes


1.  Wash the cucumbers. Cut in half lengthwise and, with a spoon, scoop out the seeds. Cut the cucumbers into thin slices.

2.  Finely chop the green onions and dill (if using fresh dill).

3.  In a saucepan, bring the cider vinegar, honey, salt, pepper, and water to a boil. Stir until the honey is blended into the vinegar. Cool to lukewarm.  Sprinkle with the green onions and dill. Pour over the sliced cucumbers.

4.  Cut the cherry tomatoes in 2 and fold into the cucumbers.

Yield: 48
Portion: 1/4 cup (50 mL)
Cost per serving: $0.22

Recipe compliments of the Strive for Five program

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