Cucumber and Tomato Salad

Ingredients

• Remove thick slices from each end of cucumber
• Peel small, firm tomatoes

Method

1. 1

   Cut cucumber in thin slices, and lay in ice-water for half an hour.

2. 2

   Cut tomatoes into quarter-inch slices, and lay alternate slices of tomatoes and cucumbers on a pretty leaf of lettuce, and serve with French dressing, with a little grated onion or onion juice added to it, or sprinkle the top with chives cut fine.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 123. The excerpt below is the record exactly as published.

Cucumber and Tomato Salad. Eemove thick slices from each end of cucumber, pare and cut in thin slices, and lay in ice-water for half an hour. Peel small, firm tomatoes

Cook this with the app: pantry check, scaling, and the assistant.