Subject: Cucumbers with Mint Vinaigrette
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 20 2000 - 21:22:39 EDT
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F O O D F U N N Y
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Here are some words of wisdom, passed along by reader Tracy:
As for butter versus margarine, I trust cows more than chemists. -
Joan Gussow
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T O D A Y ' S R E C I P E
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It has been a long time since we have done a French theme, and with
Bastille day coming up I figured that was all the excuse we needed.
This cool summer salad makes a refreshing appetizer.
Cucumbers with Mint Vinaigrette
2 - 3 cucumbers
1 Tbs (15 ml) olive oil
2 tsp (10 ml) champagne or white wine vinegar
Salt and freshly ground pepper to taste
3 Tbs (45 ml) finely shredded fresh mint
Peel the cucumbers and slice them in half lengthwise. Scoop out the
seeds with a spoon and discard. Cut the cucumbers into thin slices
and combine in a bowl with the oil, vinegar, salt, and pepper.
Marinate for at least 30 minutes in the refrigerator or at room
temperature. Add the mint immediately before serving. Serves 4 to 6.
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