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Source: The Working Family's Cookbook

Lemony Cucumber Salad
Mix this salad and keep a bowl of it in the refrigerator for a day or two.
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Serves: 4
Prep Time: 15 minutes
Cook Time:
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3 medium-size cucumbers, peeled
freshly ground pepper
1 medium size lemon
1/2 teaspoon sugar
1/2 cup Crisco® Vegetable Oil
3 tablespoons fresh dill
lettuce, washed and dried

Cut the cucumbers in half lengthwise. Using a dessert spoon, scoop out the seeds in the center of each cucumber. Slice the cucumbers 1/4-inch thick. Put the cucumbers in a colander and sprinkle lightly with salt. Let stand 15 to 30 minutes.

While the cucumbers are standing, make the dressing. Grate the rind from the lemon. Cut the lemon in half and squeeze out the juice. You should have 1 1/2 teaspoons of grated rind and 3 tablespoons of juice. In a medium-sized bowl, whisk together the lemon juice, rind, sugar and add salt and pepper to taste. Gradually whisk in the oil. Stir in the dill.

Rinse the cucumbers briefly under cold running water, drain well and pat dry with paper towels. Add to the dressing in the bowl and toss well to combine. Serve the salad on a bed of salad greens.

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Although you can serve this dressing as a dip, try it on a salad.
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