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Minty Cucumber Salad

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Preparation info
  • 6 to 8

    portions
    • Difficulty

      Easy

Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This cool salad is good year-round but seems most appropriate during the summer. A favorite menu: butterflied leg of lamb, Bulgur Wheat Salad, and Minty Cucumber Salad, accompanied by hot pita bread.

Ingredients

  • 3 large cucumbers, peeled, halved, and seeded
  • ½ cup chopped fresh mint leaves
  • ¼ cup

Method

  1. Cut the cucumber halves crosswise into crescents. Toss them in a bowl with the mint, parsley, and orange zest.
  2. Whisk the oil, vinegar, and sugar together in a small bowl and pour over the salad. Cover the salad and refrigerate for at least 4 hours.
  3. Toss again before serving very cold.

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