Cucumber Salad

  

Cucumber Salad

Makes 6 Servings

3 or 4 small, cucumbers

½ cup white wine vinegar

¼ cup cold water

1 tbsp sugar

White pepper and salt to taste

2 tbsp minced parsley

Method

Slice cucumbers paper thin. Place in a large bowl.

Sprinkle with salt. Cover and let stand at room temperature for one hour

Drain the cucumbers, and dry.

Combine vinegar, water, sugar, salt, pepper and parsley.

Pour over cucumbers in a medium size bowl.

Add more seasoning if necessary

Leave in refrigerator until served.

Cabbage and Apple Slaw with Walnuts

Makes 4 Servings

1 small cabbage

½ cup mayonnaise

3 tbsp lemon juice

1 tbsp honey

Salt and all spice

2 apples, cored and sliced

½ cup chopped walnuts

Method

Trim outer leaves from cabbage

Shred the cabbage and place in large bowl

Mix mayonnaise, lemon juice, honey, salt, all spice and pepper

seasoning in a small bowl.

Pour the dressing over the cabbage. Cover and refrigerate about one hour.

When ready to serve, arrange apple slices around edge of bowl, fill the center with walnuts. Toss again before serving.

To toast walnuts, place in small, shallow baking pan.

Bake in a moderate oven for 15 minutes.