Salade de Cocombres et de Courgettes

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Cucumber-zucchini salad



  1. In a 2-quart bowl, arrange in the cucumber and zucchini in alternate layers blend the white vinegar with sugar dissolved in hot water, salt, coarse black pepper and crushed red pepper.
  2. Drain any water formed from cucumbers before adding the dressing.
  3. Allow vegetables to marinate in the dressing at least 1 hour before serving.
  4. Serve with meat, , or poultry.
  5. Note that no oil is used in the above dressing.
  6. The amount of sugar is not excessive for this kind of dressing.
  7. An artificial sweetener may be substituted for the sugar if desired.