CUCUMBER SALAD IN A JAR. 4 thinly sliced cucumbers 1 lg sliced red onion 1 lg sliced bell pepper 1-tbsp salt 2 C. white vinegar 1 1/2 C. sugar 1-tsp celery flakes 1-tsp red pepper flakes Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 qts or 1/2 gal jar) Pour mixture over cucumbers, store in refrigerator. Keeps up to 2 months (Makes 2 qt jars)
9 Easy Appetizers That Start with a Can of Tuna | Martha Stewart Living - Chunks of tuna tossed with crunchy cucumber and celery and a sweet poppy seed vinaigrette make a refreshing light appetizer. Serve with warm pita or crisp pita chips.
Romaine Salad with Crispy Prosciutto and White Beans
Easy Mexican Chickpea Salad | Vegangela 19oz can chickpeas 1 large tomato, chopped 3 whole green onions, sliced OR ⅓ cup diced red onion ¼ cup finely chopped cilantro (fresh coriander) 1 avocado, diced (optional) 2 tbsp vegetable or olive oil 1 tbsp lemon juice 1 tsp cumin ¼ tsp chili powder ¼ tsp salt