Tangy Cucumber Salad

• 2 small cucumbers, thinly sliced
• 1 tsp. salt, divided
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 1/4 cup cider vinegar
• 2 Tbsp. vegetable oil
• 1 Tbsp. honey
• 1/2 tsp. celery salt
• 1/2 tsp. dried basil
• 1/2 tsp. ground mustard
• 1/4 tsp. garlic powder
• 1/4 tsp. dried oregano
• dash cayenne pepper

1. Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss.
2. Let stand for 30 minutes.
3. Rinse and drain well. Place in a large bowl; add tomatoes and onion.
4. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss.
5. Cover and refrigerate for several hours.
6. Serve with a slotted spoon.
7. Yield:
8. 8 servings.

cucumbers, salt, tomatoes, onion, cider vinegar, vegetable oil, honey, celery salt, basil, ground mustard, garlic powder, oregano, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35590 (may not work)