Recipe - Cucumber Red Onion And Watercress

11 lg Pickling cucumbers
peeled, scored, cut into
equal lengths to fit
feed tube vertically
2/3 cup Diced (1/4in) red onion
Three fourths cup Seasoned rice vinegar
(See NOTE)
1 tablespoon Safflower oil
Salt
Freshly ground white pepper
3 lg Bunches watercress; washed,
crisped, stems removed
2 tablespoon Snipped fresh chives
for garnish

USE THIN SLICING DISC. Stand cucumbers in feed tube and slice, using medium
pressure. Repeat until all cucumbers are cut or sliced up . Put cucumber slices, onion
and rice vinegar in large mixing bowl. Toss well. Cover. Refrigerate from
48 hours. To serve, drain cucumbers. Toss with oil. Adjust salt and
pepper. Arrange watercress leaves in wreath design on serving plates.
Arrange cucumbers in center, dividing evenly. Garnish with chives. Serve.
NOTE: Seasoned rice vinegar, available in the Oriental section of most
super markets, is a blend of mild rice vinegar with a perfect balance of
sugar, salt and water. If you are using rice vinegar, adjust the salt,
sugar and water to taste.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini