Thanks to Heather Bukowy, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
1 medium cucumber, peeled, sliced into very thin rounds (2 cups)
1 11-ounce can Mandarin oranges, drained (about 1 1/4 cups)
1 medium sweet onion, sliced into very thin rings (1 cup)
2 teaspoons sugar
1/3 cup distilled white vinegar
1 teaspoon chopped fresh tarragon or other fresh herb of choice
Salt and freshly ground pepper
In a serving bowl, combine the cucumbers, oranges, and onion rings. In a small bowl, stir together the sugar and vinegar until the sugar dissolves. Pour the vinegar sugar mixture over the cucumber salad. Toss well. Add the chopped tarragon. Season with salt and freshly ground pepper. Chill the salad before serving.
From: “At Home in the Kitchen” by Jorj Morgan (Cumberland House), homecooking.about.com.