Something Light and Refreshing After the Holidays….

Cucumber Salad

Cooking Time: 10 Minutes; Yields 2 People

Ingredients

1 cucumber; sliced lengthwise
1 T white onion; diced
1/2 tsp salt
1/2 sugar
1 pinch poppy seeds or black sesame seeds (optional)
1-2 tsp ranch (optional)

Cooking Instructions

1. Remove your cucumber from the refrigerator and give it a good wash. Take a carrot peeler and slice lengthwise on the cucumber. (Or you could always just cut your cucumber into disks, I just think they look pretty lengthwise)

2. After you have completed slicing your cucumber place the ribbons in a bowl. Add sugar and salt to the cucumber slices, and give it a big stir to combine all ingredients. This will start to pickle the cucumber.

3. Dice up about 1 T of white onion and toss it with the pickling cucumbers and let sit for 3-5 minutes. I like my cucumbers still crunchy, that’s why I don’t let them pickle too long.

4. You can stop here and just eat them like this or if you are like me….I add a little ranch into the bowl, give it a good stir, and top it off with either poppy seeds or black sesame seeds.
***TIP: To make the BEST ranch ever; get a hidden valley ranch dressing package (not dip), 1 cup milk, 1 cup mayo and combine. This is the equivalent to “good ranch” or “restaurant style ranch” in my house.
***TIP: If you get organic milk, it lasts almost an entire month. Make your dressings with that, they will last longer.
***TIP: I have these drinking glasses at home…William Sonoma has white lids to fit this kind of drinking glass, turning it into a storage container. I normally put dressings in containers like this. Also I loved the old school carrot peeler, reminds me of home!

5. Plate up and enjoy a light lunch or snack

6. Enjoy!!!

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