Title: Cucumber and Onion Salad (Parve)
Categories: None
Yield: 1 Servings

3 md Cucumbers, peeled and
-thin-sliced
1 Red onion, peeled and
-thin-sliced
1/3 c White vinegar
2 tb Fresh lemon juice
2 tb Minced dill, plus sprigs for
-garnish
1/2 ts Sugar
1/8 ts Crushed cloves (optional)
1/4 ts 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
think-slicing blade of the food processor gets the thinness just right
within seconds. Health bonus: no fat or cholesterol!

1. Spread sliced 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 JEWISH-FOOD digest V97 #022

From: PAValleri@aol.com

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