Spicy Cucumber Orange Salad
Serves 3. Recipe is from Frieda’s Inc. — The Specialty Produce Co.
1 hot house cucumber, thinly sliced
1 large orange, peeled, thinly sliced and cut into quarters (or segmented)
Half of a red onion, thinly sliced and separated into rings
1 large fresh Anaheim chili, seeded and finely chopped
1 cup white vinegar
1?3 cup oil
1 tbl. fresh oregano, chopped, or 1 tsp. dried oregano, crushed
2 tsps. fresh sage, chopped, or ½ tsp. dried, ground
1 tbl. fresh coriander, chopped
¼ tsp. salt, or to taste
¼ tsp. ground black pepper, or to taste
Mixed greens, if desired
1. In a deep glass bowl, toss together the cucumber slices, orange pieces, onion and chili.
2. In a covered container, place the vinegar, oil, oregano, sage, coriander, salt and pepper; shake together until blended. Pour over salad mixture; stir to coat all ingredients. Cover and chill 3 hours or overnight, stirring occasionally.
3. Serve with a slotted spoon as a side dish, salad or relish. (Marinade can be saved and used for salad dressing.)