CommonGround volunteer Susan Littlefield shares a recipe for Cucumber Salad with Pure Nebraska viewers.

Cucumber Salad


  • 4 med tomatoes, each cut into 8 wedges (about 3 cups)
  • 2 med cucumbers, thinly sliced (about 5 cups)
  • 1/2 cup rice vinegar
  • 4 teaspoons sugar
  • 1 tablespoon finely chopped fresh dill
  • 1/2 teaspoon seasoned salt


  • In large glass serving bowl, mix tomatoes, cucumbers and onion.
  • In small bowl, mix all remaining ingredients until blended.
  • Pour vinegar mixture over vegetables; toss to mix.
  • Cover; refrigerate 1hour to blend flavors. Toss again just before serving.


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