Cool Cucumber Salad
|Vinegar||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Salad oil||3 Tablespoon|
|Dried thyme||3⁄4 Teaspoon, crushed|
|Salad greens||4 Cup (64 tbs)|
Score cucumbers by running a fork lengthwise down each cucumber.
Cut into thin slices.
Core and chop tomatoes.
In a bowl combine cucumbers and tomatoes.
In a screw-top jar combine vinegar, sugar, oil, thyme, dash salt, and dash pepper.
Cover and shake well.
Pour over vegetables; stir gently.
Chill for 2 to 24 hours, stirring occasionally.
Before serving, drain vegetables.
Add greens and toss.