Summer Cucumber Salad; Steakhouse Salad

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Summer Cucumber Salad

(This salad is almost too easy. )

1. Peel cukes. Slice as thin as you can. (If you don’t like seeds, you can de-seed with a melonballer prior to slicing.)
2. Slice onion as thinly as possible.
3. Add the rest of ingredients. Mix.
4. Cover and let stand for 30 minutes or longer to let the vinegar break down the cukes.

Steakhouse  Salad

  1. In a pot of boiling water, cook the green beans for 4 minutes. Drain. Chop into one inch pieces.
  2. Peel, seed and chop the cucumbers into chunky pieces.
  3. If using plum or beefsteak tomatoes, cut the tomatoes into one inch pieces.
  4. In a mixing bowl, add the beans, tomatoes and cucumbers.
  5. Add the olive oil, red wine vinegar, salt and garlic or onion powder. Stir. Let sit to absorb the flavors for 10 minutes before serving.
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