Tangy Cucumber Salad - cooking recipe

Ingredients

2 small cucumbers, thinly sliced
1 tsp. salt, divided
2 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup cider vinegar
2 Tbsp. vegetable oil
1 Tbsp. honey
1/2 tsp. celery salt
1/2 tsp. dried basil
1/2 tsp. ground mustard
1/4 tsp. garlic powder
1/4 tsp. dried oregano
dash cayenne pepper

Preparation

Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss.
Let stand for 30 minutes.
Rinse and drain well. Place in a large bowl; add tomatoes and onion.
In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss.
Cover and refrigerate for several hours.
Serve with a slotted spoon.
Yield:
8 servings.