with Balsamic Vinaigrette
by Andrea Alden
Serve it cold
- 1 large cucumber
- ½ small onion
- 1 small carrot
- ¾ cup olive oil
- ¼ cup red wine
- ¼ cup balsamic vinegar
- 2 tbsp. Dijon mustard
- 1 tsp. chopped fresh rosemary
- 1 clove of garlic, crushed
- to taste, salt and coarsely ground black pepper
Thinly slice the cucumber, onion, and carrots in to rounds that are 1/8-inch or less – but not see through.
In a bowl, whisk together the olive oil, red wine, balsamic vinegar, Dijon mustard, rosemary, garlic, salt and pepper.
Drizzle the cucumber, onion, and carrots with the balsamic dressing. Toss, then let it marinate in the fridge for at least 15 minutes before serving with dinner.
Cucumber Salad with Balsamic Vinaigrette is super simple, and tastes like a million bucks. I really enjoy this side dish. You can dress it up or dress it down, depending on what you want to serve with it. The best part? You can throw it together right before leaving for a potluck without anyone batting an eye that it was last minute. What’s your favorite salad? Leave a comment!