Day 12

Summer Cucumber Salad

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So I’ll admit it, I got really lazy today and decided I wasn’t in the mood to make anything too elaborate. We had a bunch of left over vegetables from our lake vacation and it just so happened this recipe made it so I wouldn’t have to go to the store.

The dressing was a very mild, but tasty white wine vinaigrette dressing. I also added some sunflower seeds on top because everyone likes them a lot at my house.

I think I’m tired of just cut up vegetables to eat with dinner, so I might have to keep making little fresh vegetable salads like this more often.

Recipe created by Epicurean Mom

Ingredients

For salad:

2 cucumbers, skin shaved and sliced in 1/2-inch slices

1/2 red bell pepper, chopped in 1-inch pieces

1/2 orange bell pepper, chopped in 1-inch pieces

3 scallions, coarsely chopped

1/3 cup halved Kalamata olives

1/4 cup slivered almonds

Edible flowers *Optional*

For Dressing:

1/4 cup olive oil

1/2 teaspoon garlic, minced

1 tablespoon fresh lemon juice

2 tablespoons white wine vinegar

1/8 teaspoon dried oregano

Salt and pepper to taste

Preparation:

Combine all dressing ingredients, stir well, set aside.

Place salad ingredients in a medium bowl, pour dressing and toss to coat.  Cover and place in the fridge to chill for at least 1 hour and up to 1 day ahead.