I love salads and warm Spring days inspire me to eat even more salads than I normally do. I've had this Cucumber and Grapes Salad recipe for quite a while but I forgot about it. I found it last weekend in my old recipe box while doing some Spring cleaning. So here it is for you to enjoy!
I buy Persian cucumbers at Trader Joe's. They come in a 1lb box, which is perfect for this recipe.
What You Need:
- 1 lb Persian cucumbers
- 6 oz green grapes - from 20 to 40 grapes depending on the size of the grapes
- 1/3 cup sliced almonds
- 2 tablespoons chopped fresh chives
- 1 teaspoon minced or crushed garlic
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar or sherry
- salt and pepper to taste
What To Do:
Preheat the oven to 300F. (to brown the almonds).
Bake the almonds for about 10 minutes or until they begin to brown.
Toss the almonds frequently, preferably every 3 minutes so they don't brown one side only.
Remove almonds from the tray and place them in a plate or bowl to cool.
Slice the cucumbers in half lengthwise.
Slice each half in 1/4 inches thick pieces.
Place the cucumber bits in a colander.
Sprinkle with a teaspoon of salt and toss.
Leave the cucumbers in the colander over the sink or a deep plate so the excess water will drip.
Dab the cucumbers with paper towel to remove excess salt and liquid.
Slice the grapes in half lengthwise.
Mix all ingredients in a bowl and toss to cover everything with the oil and vinegar.