A Year-Round Guide to Franklin and Nantahala

For the cucumber salad: 3 cups cucumbers, thinly sliced 1 cup onions, sliced 2 cups tomatoes, sliced For the dressing: 1 cup oil ½ cup sugar 1 teaspoon salt Mix

Madison County Championship Rodeo

For the cucumber salad: 3 cups cucumbers, thinly sliced 1 cup onions, sliced 2 cups tomatoes, sliced For the dressing: 1 cup oil ½ cup sugar 1 teaspoon salt Mix

Rosemary and Goat Cheese Strata

For the cucumber salad: 3 cups cucumbers, thinly sliced 1 cup onions, sliced 2 cups tomatoes, sliced For the dressing: 1 cup oil ½ cup sugar 1 teaspoon salt Mix

Cucumber Salad

For the cucumber salad:
3 cups cucumbers, thinly sliced
1 cup onions, sliced
2 cups tomatoes, sliced

For the dressing:
1 cup oil
½ cup sugar
1 teaspoon salt

Mix together sliced vegetables in a large bowl. Combine dressing ingredients in a container. Shake well, and pour over vegetables. Marinate for 2 hours.


Note: Memories of Food, People, & Places is no longer in print.

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This story was published on May 27, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.