Cucumber Salad
15 ingredients
7 steps
Ingredients
- 3 or 4 small cucumbers, peeled and thinly sliced
- ice water
- 1 c. whipping cream or sour cream (1/2 pt.)
- 1 1/2 Tbsp. vinegar
- 1 small onion, grated
- salt and pepper to taste
- 1 medium size head cauliflower
- boiling, salted water
- 6 Tbsp. olive oil or salad oil
- 3 Tbsp. white wine vinegar
- 1 Tbsp. each: chopped capers, minced parsley and chopped pimiento
- 1 green onion, chopped
- 1/2 tsp. salt
- 1/8 tsp. each: dry mustard and pepper
- 1/2 c. sliced pitted black olives
Directions
-
1Cut apart the cauliflower carefully, keeping the flowerets fairly large.
-
2Drop into boiling, salted water.
-
3Boil 4 to 5 minutes, until just slightly tender.
-
4Pour into a colander and cool in running cold water.
-
5Drain well and reassemble by arranging top-side-down in a bowl (one about the same shape on the bottom as the cauliflower).
-
6Combine the oil, vinegar, capers, parsley, pimiento, onion, salt, mustard and pepper; spoon over the cauliflower.
-
7Cover bowl and refrigerate for at least 2 hours or overnight.
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