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Boston Chicken's Cucumber Salad

Boston Chicken's Cucumber Salad


  • 2 medium cucumbers with skin; halved and seeded, 1/2 inch slices
  • 1/4 red Spanish onion 1/2 inch dice
  • 1 large ripe tomato dice
  • 8 ounces Paul Newman's olive oil and vinegar dressing
  • 1 teaspoon dry dill weed
  • 1/2 teaspoon dry parsley mince
  • 1/4 cup olive oil


  1. Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered.
  2. Marinate for 24 hours in fridge before serving.
  3. Do not freeze.

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