Cucumber Salad

Cucumber Salad

Yield: 4 to 6

Ingredients:
2 midum Cucumbers without skin; half, seed, -1/2″ slices
1/4 Red Spanish onion; 1/2″ dice
1 lg Ripe tomato; dice
8 oz Paul Newman’s Olive Oil and
-Vinegar Dressing
1 ts Dry dill weed
1/2 ts Dry parsley; mince
1/4 c Olive oil

Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered.
Marinate for 24 hours in fridge before serving. Do not freeze.