Thursday, October 27, 2016

Thursday, October 27, 2016

What the Beck???

Cucumber and Onion Salad

Recipe Review   not a Pioneer Woman recipe

Today’s Recipe and Location: Cucumber and Onion Salad

Found in: Candy Vincent’s column in the Hodgenville Herald on 8/17/16

I figured out that there are 134 calories, if 16 servings are made. (Please note that the calorie counts vary depending on the specific brands of ingredients that you choose to use.)

I think I have had this dish before in my childhood. Either my Mom or my Grandma made it in the summer. I absolutely love cucumbers and onions. This is a great side dish.

Recipe:

Ingredients:         4 large cucumbers, sliced

                   1 large onion, slices and separated

Dressing:           1 cup Miracle Whip (I used mayo)

                   4 teasp. vinegar

                   ½ c. sugar

                   ¼ teasp. salt

Mix dressing ingredients together, pour over the cucumbers and onions. DO NOT STIR. Put in refrigerator and stir right before serving. As you take cucumbers and onions out, just add more to the bowl and keep it in the fridge. Keeps refrigerated for a week or two.

 Here are the ingredients that I used to create this recipe.

 I began by THINLY slicing the cucumbers.

 I halved the onion and then cut each half into slices.

 I know this doesn't look like a lot but I made 1/4 of the recipe, 
since I don't need too many servings. 
As it was, 1/4 of the recipe made 4 servings.
If the pile looks like this, you have too many onions
at least I did.

 To make the dressing in a separate bowl, I put in some mayo,

 vinegar,

 granulated sugar,

 and salt.

 I layered in the cucumbers and onions 

 and poured on the dressing. 
I covered the dish with Saran wrap and put
it in the refrigerator overnight.
DO NOT MIX IN THE DRESSING, until you are
ready to eat it. I just left it on top, and by morning
it was great.