This recipe was in the newspaper this week, I made it today and served it on
a salad of baby greens, green peppers, tomatoes (from the garden), shrimp
and baby scallops. Of course I used Splenda to taste instead of sugar, less
than the 1/3 cup equivalent as we don't like thing too sweet. Oh, and I
didn't peel the cucumbers, used some baby cucumbers just cut in chunks, did
it all with my stick blender.
Fresh Dill And Cucumber Vinaigrette
Originally Published in: Amarillo Globe
1/2 cup peeled -- seeded and chopped cucumbers
1/2 cup chopped sweet onion
1/3 cup sugar
1/3 cup vinegar (I like rice vinegar for this)
1 teaspoons minced fresh dill
1 teaspoons salt
1 cup oil
Combine cucumber, onion, sugar, vinegar, dill and salt in bowl of food
processor or blender. Process until smooth. Gradually add the oil and
process until thoroughly blended. Pour into jar, seal and refrigerate
until time of serving. Shake well before using.