


This enlivening, tangy salad will put a little kick into a garden or hot summer supper.
6 cup (about 2 medium) thinly sliced peeled cucumbers
2 cup California seedless grapes, halved
1/4 cup chopped chives or green onion
1/3 cup white wine vinegar
1 tsp olive oil
1 Tbsp honey
1 tsp salt
1/4 tsp bottled hot pepper seasoning
Combine cucumber, grapes and chives. Mix vinegar, olive oil, honey, salt and pepper. Add to grape mixture and mix well.
Refrigerate at least 30 minutes.
California Table Grape Commission
CA Table Grape Commission
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