Recipe - Cucumber And Onion Salad (Parve)

3 md Cucumbers, peeled and
thin cut or sliced up
1 Red onion, peeled and
thin cut or sliced up
1/3 cup White vinegar
2 tablespoon Fresh lemon juice
2 tablespoon Minced dill, plus sprigs for
garnish
One half teaspoon Sugar
1/8 teaspoon Crushed cloves (optional)
One fourth teaspoon Salt
Paprika
Freshly ground black pepper

From: Francine Prince's New Jewish Cuisine

A popular Hungarian Jewish salad, which goes with virtually any food. Its
taste varies with the thinness of the cucumbers and onions. The
thinkslicing blade of the food processor gets the thinness just right
within seconds. Health bonus: no fat or cholesterol!

1. Spread cut or sliced up cucumbers across tripled sheets of paper toweling. Cover
with additional paper and press to remove excess liquid. Repeat procedure
if necessary. Transfer to a medium bowl. Add onions.

2. In a measuring cup, combine and blend vinegar with lemon juice, minced
dill, sugar, and cloves if desired. Pour over salad and stir. Let stand for
at least 30 minutes before serving; or cover and chill several hours,
stirring from time to time.

3. To serve, with slotted spoon transfer to a medium serving bowl. Sprinkle
all over with salt; stir to combine Then top with sprinklings of paprika
and pepper. Garnish with dill sprigs.

Yield: 5servings.

Posted to JEWISHFOOD digest V97 #022

From: PAValleri@aol.com

Date: Mon, 16 Sep 1996 11:39:38 0400