sf wrote:
> On 9 Jul 2005 16:55:29 -0700, Sheldon wrote:
>
> > Won't be long now I'll be living on tomato/cuke salads... they
> > literally grow faster than I can prepare and eat them. I like to dice
> > the cukes and tomatoes rather than slice. I add fresh parsley and
> > finely diced onion and a lille minced garlic, black pepper, good olive
> > oil and vinegar and a wee bit of kosher salt... let is set a bit to
> > meld (no fridge) and scoff it down, yummmy. Of course my cukes ain't
> > waxed, I pick em young and don't peel em. This salad goes well with
> > plain old bottled French dressing too, the lurid orange one.
>
> A sweet/sour vinegar & dill dressing is sublime with that combo too.

Another good one is sour cream, a lot of fresh dill and lemon juice. A
few drops of Louisiana red hot sauce, optional. In fact, sour cream,
dill, lemon and diced cukes also constitute a great sauce for grilled
salmon. -aem