Cucumber Salad

This easy side dish should be made at least one day in advance of serving in order to let the flavors develop.

Servings: 6 (1/2 cup each)

Fresh
1 small Spanish onion
2 large cucumbers

Pantry
1 Tbsp. granulated sugar
1 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. canola oil
1/3 cup white vinegar
2 Tbsp. water

Prepare vegetables
Peel the cucumbers and slice crosswise into thin rounds, approximately 1/8-inch thick. Quarter the onion lengthwise through the core. Shave the onion quarters crosswise as thinly as possible.

Make dressing
Combine the remaining ingredients in a blender or whisk in a non-reactive container to make the dressing. Toss the dressing with the cucumbers and onions and store covered in a non-reactive container.

Serve
Chill the salad in the refrigerator for at least one hour before serving.

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