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Marinated Cucumber Salad

1/3 cup white wine vinegar

1 tablespoon Dijon mustard

2 teaspoons vegetable oil

1 teaspoon reduced-sodium soy sauce

1 clove garlic, crushed

1/4 teaspoon dried whole basil

1/4 teaspoon dried whole tarragon

1/8 teaspoon dried whole thyme

2 medium cucumbers, thinly sliced

1 can (4 ounces) sliced ripe olives, drained

1 medium size purple onion, thinly sliced

Lettuce leaves (optional)


1. Combine first 8 ingredients in container of an electric blender or food processor. Cover. Process until well blended.

2. Combine vinegar mixture, cucumber slices, onion slices and olives, tossing gently to coat. Cover and refrigerate 2 hours.

3. Serve on lettuce-lined salad plates, if desired. Makes 6 servings.


Joyce Settle, 737 Fairfield Drive, Hermitage

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 13, 1997
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