Tangy Cucumber Salad

This is the time of the year when cucumbers are plentiful.
This recipe is really good, it has a little zing to it.

I found this recipe in a Taste Of Homes Magazine, but changed so much that it hardly resembles the original recipe.

Tangy Cucumber Salad

2-3 small cucumbers, thinly sliced
3-4 medium tomatoes, chopped
1/4 cup cider vinegar-go easy, you can always add more
2-3 Tablespoons honey or Agave Nectar
2-3 stalks celery, diced
1-green pepper-diced
fresh basil leaves, **chiffinode
1/2 teaspoon ground mustard
1/4-1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
fresh ground pepper

Directions:
1-Place cucumbers in strainer, sprinkle with 1/4 teaspoon salt. and toss. Let stand 30 minutes and rinse and drain well.
2-Put drained cucumbers in a bowl. Add tomatoes onions, celery.
3-Mix together vinegar,and all of spices and herbs. Pour over cucumber mixture.
4 Cover and refrigerate several hours.

From Verna's Test Kitchen:
1-Chiffonade is:
Take several basil leaves, put on top of one another. roll up jelly roll fashion, and cut in ribbons.
2-If you don't like the "tanginess" of cider vinegar, you can use balsamic vinegar as it is a little sweeter.

Enjoy!!

Hope you are visiting some of the Farmer's Market's:

Down town Appleton on Saturday morning. I beleive 8-Noon.
Festival Foods- on East College, Sunday-8-1
Festival Foods-Northland Ave.-Wednesday 7-Noon

Have a super wonderful day.