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Cucumber and Red Onion Salad With Rice Vinegar Dressing

December 30, 2009

This is one of my favorites, due to the taste that Nakano’s Rice Vinegar brings to the dish.

Nakano's Seasoned Rice Vinegar with Basil and Oregano

Not only is it healthy, but the flavor and texture has a complex appeal to the palate.

2 Cucumbers (peeled and sliced)

1/4 cup Red onion (sliced and chopped finely)

2 tsp. Dill

2 tbsp. Olive oil

1/2 Cup Nakano’s Rice Vinegar Seasoned with Basil and Oregano

1 cup Grape tomatoes (sliced in half, but adding tomatoes is optional)

In a small dish mix olive oil, dill, and the rice vinegar. In a large bowl combine cucumbers and red onion. Toss the cucumber mix with the dressing and place in the fridge to chill for two hours. This will allow the rice vinegar to tenderize and marinate the vegetables.  Remove from fridge and serve. Bon Appetit!

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