Trudy Bosch
Continuing on my holiday cooking blogs, today I am featuring a salad recipe from house mother Sandra Drayton from the book The Consistently Consistent Cookbook. This salad can me made well ahead of time and still tastes great.
Cucumber salad
- 12 medium cucumbers, peeled and sliced thin
- 2 medium onions (Spanish or sweet)
- 2 tsp. salt
- 2 cups mayonnaise
- 2 cups white sugar
- ½ cup vinegar
- Pinch of pepper
Mix all first three ingredients together and let stand overnight. Drain and squeeze the juice out next morning. Mix together the mayonnaise, sugar, vinegar, and pepper. Pour over cucumbers. Let stand for one day before using. Salad keeps well for two to four months in refrigerator.
Print recipe here.
