Spring Salad

• 1 12 cups red wine vinegar
• 14 cup golden balsamic vinegar
• 14 cup light olive oil
• 1 teaspoon dill weed
• 1 tablespoon sugar
• 1 garlic clove, minced
• 5 -6 sprigs cilantro
• 2 medium cucumbers, unpeeled and sliced 1/4 inch thick
• 1 lb cherry tomatoes, halved or 4 medium tomatoes, sliced into wedges
• 1 small red onion, sliced into rings
• 1 medium red bell peppers (sliced into strips or chopped into bite size pieces) or 1 medium yellow bell peppers (sliced into strips or chopped into bite size pieces) or 1 medium green bell pepper (sliced into strips or chopped into bite size pieces)

1. Mix together red wine vinegar, balsamic vinegar, olive oil, garlic, sugar and dill weed.
2. Add prepared fresh vegetables and cilantro, tossing to coat.
3. Cover tightly and chill for at least 4 hours or over night, stirring occasionally.

red wine vinegar, golden balsamic vinegar, light olive oil, dill weed, sugar, garlic, cilantro, cucumbers, cherry tomatoes, red onion, red bell peppers

Taken from www.food.com/recipe/spring-salad-29086 (may not work)