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!