Cucumber Mustard Salad

I've recently been tuning into CBC's cooking show Best Recipes Ever. The host prepares a different meal each episode, following certain themes such as 'Best Meat-and-Potato Dinner' or 'Double-Duty Appetizers'. In a recent episode titled 'Lighten Up! Dinner', the host made a salad of cucumbers and onions, with a Dijon vinaigrette dressing.

Ingredients

2 English cucumbers

1/4 tsp salt

1/4 cup thinly sliced red onion

4 tsp white wine vinegar

1 tbsp Dijon mustard

pinch each of sugar and black pepper

Directions

1. Cut cucumbers in half, lengthwise. Using a spoon, scoop out the seeds.
2. Thinly slice cucumber so that you have a bunch of little c-shaped slices.
3. Put cucumber in a bowl and salt. Let stand for 20 minutes or so.
4. Toss in onion, vinegar, mustard, sugar, and pepper.
5. Stir well.

This salad was really refreshing and simple. It's light and summery. I would change a few things, though. First of all, the Dijon mustard was a bit strong. I might try using regular yellow mustard, or a mix of both. Also, let the salad marinate a bit before you eat it. The sugar needs time to dissolve and neutralize the vinegar a bit. Also, refrigerate before serving. Cucumber just tastes so crisp when it's chilled!

I really like this recipe and have made it a few times since I first tried it. It makes a great, low-calorie, snack.