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Cucumber Salad
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Description
Crisp and cool. The sugar balances the tart bite of vinegar in this salad. Tried and true, this recipe was created by the hands of my great-grandmother and has continued to apease my generation.
Ingredients
- 2 cups Cucumbers (about One Large Cucumber), Cut In Half Lengthwise, Then Sliced
- ¼ cups Green Onions, diced
- 2 Tablespoons Sugar
- 1 Tablespoon Vinegar
- ¼ cups Half-and-half
- 1 pinch Salt
- 1 pinch Pepper
Preparation
After cutting cucumber and green onions, toss them lightly in large bowl to mix.
In separate small bowl combine sugar, vinegar, and cream. Stir well to combine.
Pour cream mixture over vegetables in the large bowl. Salt and pepper to taste. Toss lightly to coat. Transfer to serving bowl.
Refrigerate until ready to serve. This is best when served immediately. Salad does not keep well for longer then 12 hours, so only make as much as needed.
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