Summer Time is Salad Time

This recipe was given to me by my dear friend Rae Rosenfeld. It is one of her husband Steve's favorite recipes. It is a great salad now that summer is coming, use it for a barbecue, as a side dish, or anytime of the year. It is fast and easy to make.

CUCUMBER SALAD ROSENFELD
Rae Rosenfeld

2 cucumbers, peeled, seeded and sliced
1 large onion, peeled and sliced in thin rings
3 tablespoons white vinegar
2 tablespoons sugar
¾ cup mayonnaise

Mix the sugar, white vinegar, and mayonnaise together in a large mixing or serving bowl. Peel and slice the cucumbers and put them into the bowl. (See pictures below - I like to run a fork up the sides of the cucumber, slice them in half, remove the seeds and them slice them into a half-moon shape) Peel and very thinly slice the onions in circles and place on top of the cucumbers. Mix well and refrigerate. Prepare a day in advance where possible to allow flavors to blend. You can adjust any of the ingredients to taste. Serves 6.

This is what you will need for the recipe:


2 cucumbers, peeled, seeded and sliced
1 large onion, peeled and sliced in thin rings
3 tablespoons white vinegar
2 tablespoons sugar
¾ cup mayonnaise

I mix everything in a plastic storage container so
when I am finished I can just put it in the refrigerator
until I am ready to serve it

Mix the sugar,

white vinegar


and mayonnaise

together in a large mixing or serving bowl.

Stir well to blend.

Peel the cucumbers.

I like to run a fork up the sides to give it a nicer
presentation (my mother always did this)

Cut the cucumbers in half

Use a teaspoon to scrape out and remove the seeds

Place the cucumbers, rounded side up on a dish or board

slice the cucumbers about 1/2-inch thick into half-moon shaped pieces.


add them to the mayonnaise mixture.

Peel the onion

Leave the root end intact for easier slicing

Place the onion on your dish or board

and very thinly slice the onions in circles

Separate the circles with your fingers

and place on top of the cucumbers.

Mix well,

cover

and refrigerate.

Prepare a day in advance where possible to allow flavors to blend.
You can adjust any of the ingredients to taste.

Place in a serving bowl, or

individual ramekins to serve...

Enjoy!