Cucumber Mint Salad
We had a little mini family barbecue to break in all the new porch decor. I'll share the porch soon. It still needs a few finishing touches, and it will take me a while to ponder the clutter placements. For now, we'll concentrate on the food. This side salad is from the Cooking Light July issue. I have a digital subscription and I love it! I don't have to re-home the print magazine (and I could never just throw them in the trash), the pages are colorful, and it stands in a cookbook holder while I'm cooking. All of my magazine subscriptions are digital now - there's no going back for me.
This Cucumber Mint Salad is so fresh and easy—we'll definitely have it many times over the summer.
Cucumber Mint Salad
Ingredients
1/3 Cup rice vinegar
2Tablespoons chopped fresh mint
1 Tablespoon Splenda
1 1/2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 Cups (1/4 inch thick) slices of English cucumber
1 Cup thinly sliced Vidalia onion
mint leaves for garnish
Instructions
Combine the first 6 ingredients in a large bowl and stir.
Add the cucumber and onions and toss to coat.
Cover and refrigerate for at least 3 hours.
Stir every so often to keep the cucumbers and onions coated.
Garnish with some fresh mint, and serve.
Notes
I combined the ingredients in a Rubbermaid container to make tossing easier. A little shake, shake, shake - was all it needed.