I made this salad to accompany the dinner I made for our guests 2 weeks ago. It was light, colorful, and very refreshing. The recipe is from the July 2011 Cooking Light magazine
I loved the color combination!
Start by slicing and dicing (here’s where a mandolin comes in very handy for the cucumber)
The dressing is made partly from fresh lemons…zested and squeezed
This sauce is added to the cuke mixture… you may want to add a tad of sugar to lightly sweetened (I didn’t )
Dig in and enjoy!