Cucumber, Tomato, and Onion Salad

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If you have a vegetable garden, you may may have planted some cucumbers and tomatoes. And throughout the summer, there’s a good chance you’ll end up with quite a bit of these because they seem to grow so well in gardens! Here’s a recipe you can use your cukes and tomatoes in…it’s a quick and easy salad with a lightly tangy apple cider vinegar/olive oil dressing. I like this salad because the taste of the dressing is very light and complements the natural flavor of the cucumbers and tomatoes. I found it at Foodnetwork.com–I used grape tomatoes instead of cherry tomatoes and added a little extra sliced onion. I also added a bit more apple cider vinegar for just a slightly tangier taste. If you have large tomatoes, you can cut them into chunks about the size of a cherry tomato.

CUCUMBER, TOMATO, AND ONION SALAD slightly adapted from Foodnetwork.com

Makes 4 to 6 servings

  • 1 pound cucumbers (about 2 medium), peeled and thinly sliced
  • 2 cups (1 pint) grape or cherry tomatoes, halved (or cut larger tomatoes into cherry tomato-size chunks)
  • 1/2 to 2/3 of a medium size sweet yellow onion, thinly sliced
  • 2 Tablespoons chopped fresh parsley leaves
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 to 2 Tablespoons olive oil
  • salt and pepper to taste

In a large bowl, toss together the cucumbers, tomatoes, sliced onion, and parsley. Drizzle vinegar and olive oil over these ingredients, then add a few dashes of salt and pepper, and toss all ingredients again, coating everything well. Add more salt and pepper to taste, if desired. Let salad stand for about 10 minutes before serving.

Do you have a summer vegetable garden? What kinds of veggies do you like to grow?

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Tangy Honey Coleslaw

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Coleslaw is a great picnic side dish, and it’s that time of year for picnics! I really like this coleslaw–it has a little sweetness from honey and a little tang from apple cider vinegar…and those two ingredients are really good for you! There’s chopped onion and green pepper in this, too, which gives this slaw a nice crunchiness!

If you’re short on time, you can use packaged pre-shredded coleslaw instead of shredding your own…I discovered that one medium head of cabbage equals about 8 cups of shredded cabbage.

TANGY HONEY COLESLAW by NancyCreative

Makes about 10 servings

  • 1 medium head cabbage, shredded, or 8 cups of pre-shredded coleslaw (a little less than two 10-ounce packages)
  • 1 medium yellow onion, finely chopped
  • 1 large green pepper, finely chopped
  • 1 large carrot, grated
  • 6 Tablespoons apple cider vinegar
  • 3 1/2  to 4 Tablespoons honey
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon celery seed
  • 6 Tablespoons mayonnaise

In large bowl, combine the cabbage, onion, green pepper, and carrot (you can also shred all of these ingredients in a food processor). 

In small bowl, combine the apple cider vinegar, honey, salt, pepper, and celery seed (do not add the mayonnaise yet); mix together, and pour over cabbage mixture in large bowl. Toss to coat the cabbage mixture with the vinegar–honey dressing. Refrigerate 1/2 hour to 1 hour, then stir the mayonnaise into the coleslaw. Then it’s ready to serve! If you need to wait a little longer before you’ll be eating it, just add the mayonnaise to the slaw right before you serve it.

If you’re not having a picnic, this is still a great side dish for lunch or dinner! I think it tastes best the day it’s made, so don’t make it sooner than you need to!

Are you planning many picnics this summer? What’s your favorite picnic food?