Wilted Cucumbers
This recipe comes from member Adrianne Kadushin. She says this salad has no oil, practically zero calories and keeps for days in the refrigerator in a tightly sealed container.
1 c red wine vinegar
4 tsp honey
4 med cucumbers, about 7 inches
1 tsp salt
black pepper
1 tsp dill weed
1/2 c very thinly sliced red onion
Heat vinegar in a saucepan until hot but not boiling. Remove from heat and stir in honey; set aside.
Slice cucumbers very thinly and put in a large bowl. Sprinkle with salt, pepper and dill and toss to combine. Add onions. Pour still-warm vinegar over cucumbers and toss again gently. Store in a tightly covered jar or other container in the refrigerator.
Prep Tips: Make one day ahead so cucumbers soften and absorb dressing.