Boston chicken's cucumber salad

4 Servings

Ingredients

Quantity Ingredient
WALDINE VAN GEFFEN
VGHC42A-----
2 mediums Cucumbers w/skin;half, seed
½ \" slices
¼ Red Spanish onion -- 1/2\"
Dice
1 large Ripe tomato -- dice
8 ounces Paul Newman's Olive Oil and
Vinegar Dressing
1 teaspoon Dry dill weed
½ teaspoon Dry parsley -- mince
¼ cup Olive oil

Directions

Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze. Source: Gloria Pitzer.

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