Boston Chicken's Cucumber Salad
- 2 medium cucumbers with skin; halved and seeded, 1/2 inch slices
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
- Combine cucumbers with the rest of the ingredients in non-metal
refrigerator container, tightly covered.
- Marinate for 24 hours
in fridge before serving.
- Do not freeze.
Close Clone Recipes