CUCUMBER SALAD

I am in Vegas, and it’s too hot to eat.  This is a reality for me; I am sure I have not had one hundred days in my life when I thought it was too hot to eat.  I am walking the floor wondering what am I going to serve my guest that are coming over for lunch today.  A lite bulb just went off I am having CUCUMBER SALAD.

ALMOST TOO HOT TO EAT CUCUMBER SALAD

Ingredients:  5 English cucumbers, 2 tablespoons Himalayan pink salt, 1 tablespoon white pepper, 1 cup rice vinegar, 3 tablespoons sugar, 1 teaspoon sesame oil, 1 firm chopped beefeater tomato, 1/2 cup chopped orange bell pepper, 2 sprigs fresh dill, and 1/4 cup chopped flat leaf parsley.

Wash the cucumbers cut in chunks.  Put the cucumbers in a bowl and sprinkle with salt. Set aside for about 20-minutes.  Press down on the cucumbers, drain off all the liquid from the cucumber.  Remove the cucumbers from the bowl, pour off the liquid, pat the cucumbers dry with a paper towel.  Put the cucumbers back in the bowl add the chopped tomatoes, onions, bell pepper, dill and parsley to the bowl.  In a separate bowl make up the dressing:  mix vinegar, sugar, sesame oil, salt, and pepper,  mix well and pour over cucumbers.