Try a lighter salad during the warmer months…cucumber salad!

INGREDIENTS:
• Cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

DIRECTIONS:
Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a saucepan and cook over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min.

Most people think a tossed salad should be lettuce, tomatoes, and a few garnishments thrown into a salad bowl. Here are a few tips to make your tossed salad a hit at your next family gathering!

- Always handle salad greens with care.

- Wash, drain and dry greens before storing and chill the greens quite well before using.

- To core lettuce, hit the stem head with the end down on the counter top and twist the core out.

- Tear the greens into bite size pieces with your hands instead of using a knife. Metal will make your greens turn brown faster than just tearing with your hands.

- Do not cut tomatoes for a tossed salad. The juice from the tomato will thin your salad dressing and wilt your tomatoes. Instead, use cherry tomatoes in your salad for a nice flavor and to preserve your delicious salad recipe.

- If you are using cucumbers, be careful for highly polished skins. The cucumbers probably have been waxed. Slice the skin off and then add the cucumbers to your healthy salad.

- Use wild greens such as dandelion, sorrel or winter cress for a different flavorful salad.

Remember these tips the next time you make a tossed salad!