Another cuke and tomato salad!
When I was working at our local hospital, we had a patient who came in at regular intervals for a treatment! He would always hope that a certain cucumber-tomato salad would be on the menu for lunch the day he was with us. In fact, he liked it so much he asked me if I could get the recipe for him! Now trust me, in the 40 years I had worked in hospitals never before had a patient asked me to obtain a recipe for them from the dietary department. I was curious to try it myself, which I did, and it was good. So I went to the kitchen with his request. Jerri Snelling, who had made that salad, said she didn’t really have a recipe for it, she just had always put it together at home. She did tell me how she made it and I passed the information along. We enjoy it so when I made it this week, I took care to measure the ingredients so I could pass along this salad recipe to you. I hope you like it!
2 med cucumbers, peeled cut lengthwise in fourths, seeds removed and cubed in small cubes
2 med tomatoes, also cut in small chunks
4 green onions sliced (some green part, too)
1/3 cup miracle whip dressing or spin blend dressing
2 Tbsp of milk, to thin
1 tsp dry ranch dressing mix
1 tsp sugar
1/4 tsp dry dill weed
salt and pepper to taste
Whisk dressing ingredients together, fold into veggies, chill until serving. I have always made it the same day we eat it. 3-4 servings, depending on how well you like it!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.