Summer Cucumber Salad

The salad is a great, light alternatuve to pasta and potato salads, which are often loaded with fat and heavy carbs, but I’ve never heard any meat-eater complain. It’s also a great choice for summer potlucks and barbecues, because without mayonnaise, there’s no risk of spoilage. Enjoy!

• Ready In: 3 hrs 5 mins
• Serves: 6

Ingredients

• 2  cucumbers
• 1  red onion
• 1⁄2 cup red wine vinegar
• 1  tablespoon sugar
• 2  teaspoons Dijon mustard
•  salt and pepper
• 2 -3  tablespoons  chopped fresh oregano or 2 -3  tablespoons dill

Directions

1. Use a food processor with a slicing blade (either 2 or 4 mm) to thinly slice the cucumber and onion. Or use a knife or the slicing side of a box grater to slice as thin as possible.
2. In a small bowl, combine remaining ingredients.
3. Pour over vegetables and mix well.
4. This salad can be prepared ahead of time and refrigerated. In fact, it tastes better after a few hours of marination, "cooking time".
5. Serve with a slotted spoon.