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Minty Cucumber Salad

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Makes: 6 servings adjust
Delicious with butterflied leg of lamb, cracked wheat salad, and hot pita bread



  • 3 Cucumber, peeled, halved, seeded
  • 12 cup Fresh Mint, Chopped
  • 14 cup Fresh Parsley, Chopped
  • 1 Orange Zest, Grated rind

Step 1

Cut cucumber halves crosswise into crescents. Toss them in a bowl with mint, parsley, and orange rind.


  • 12 cup Extra Virgin Olive Oil
  • 1 cup Red Wine Vinegar
  • 14 cup Sugar

Step 2

Whisk oil, vinegar, and sugar together in a small bowl and pour over salad. Cover and refrigerate for at least 4 hours. Toss again before serving. Serve very cold.
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