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Sweet and Sour Cucumber Salad

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“By Chef John Coletta of Quartino restaurant in Chicago, published in a local paper. I cannot wait for my cucumbers to come in!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut off the ends of the cucumbers and quarter them lengthwise, then slice into 1/8 in thick slices. Place in glass or stainless steel bowl.
  2. Whisk together remaining ingredients, except salt and pepper, and pour over cucumbers.
  3. Season with salt and pepper, then toss to evenly mix.

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