Fresh Dill and Cucumber Salad
(From Clean Eating Magazine, July 2012, page 70)1/4 cup white wine vinegar
1 tsp. raw honey
1 tsp. safflower oil
1 garlic clove, minced
1/4 tsp. sea salt
1/3 cup fresh dill fronds, roughly chopped
5 to 6 cucumbers, sliced 1/8 inch thick
Whisk vinegar, honey, oil, garlic, and salt. Stir in dill. Add cucumber and toss to coat.
Original recipes states to transfer cucumbers to a wide, shallow resealable container, arranging slices in a spiral starting in the center and moving outwards in an expanding circle, overlapping if necessary. Pour any remaining dressing over top, cover and refrigerate for at least 1 hour. Serve cold.
Can be made up to 3 days in advance.
Note: I simply tossed it all in a bowl, and gave the container a shake when I was in the fridge, every now and then.
My husband and I loved this. Slowly, I am getting the kids to eat more cucumbers.
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