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“I got the original recipe from the Food & Family magazine by Kraft, but I tweaked it a bit to adjust to my family's taste. I made this for our Independence Day barbeque and, as you can see from the picture, it looks great sitting on the table!”
READY IN:
15mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

  • 4 large cucumbers
  • 8 radishes, thinly sliced
  • 1 cup crumbled feta cheese with dried basil and tomato (I used Athenos)
  • 1 cup Italian dressing (I used Light Done Right Zesty Italian)
  • 1 cup cherry tomatoes
  • 14 cup red onion, chopped

Directions

  1. Slice one of the cucumbers into long thin ribbons using a vegetable peeler; set aside.
  2. Peel remaining cucumbers; cut into 1-inch cubes. Toss with remaining ingredients, except cucumber ribbons.
  3. Place salad in center of serving bowl. Arrange cucumber ribbons around the rim of serving bowl.

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