Reviewer:

Hoobski

Reviewed: Jul. 26, 2011

Good, solid recipe. IMHO, it only needs about half the oil and double (or even triple) the orange zest. (It really depends on your tastes; I like my salads zing-y.)

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7 users found this review helpful

Reviewer:

Chef Sugar and Spice

Cooking Level: Expert

Reviewed: Aug. 20, 2010

I gave this one 3 stars but can make it 5 with a few adjustments. First double all the ingredients because even after doing so, I had to keep stirring the mixture to make sure all of it soaked well. Next I added 1 ts pink sea salt, 1/2ts fresh ground pepper, 1 ts lemon juice and a dash of dry white wine. The longer it sits the stronger the minty flavor comes through. Thanks for a great basic recipe, this is a great change for gardeners who are overwelmed with both cucs and mint.

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Reviewer:

sutra

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA

Living In: Pemberton, New Jersey, USA

Reviewed: Aug. 2, 2010

We loved this light, refreshing salad! The subtle mint and orange flavors are perfect with the cucumbers.

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Reviewer:

Spanish Plum

Reviewed: Jun. 16, 2010

I picked this recipe as something completely different for us to try...I have never made anything with mint before. So, we were not really fans of this salad, but that is not a fault of the recipe, I just don't think we enjoy these flavours together. I did swap out the red wine vinegar for white balsamic as I felt they paired together better, but regardless, I will not be making this one again. Sorry!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Jun. 8, 2010

Very refreshing and different. I loved how the fresh citrusy mint married with the crisp cucumbers. I thought white balsamic vinegar would be better suited for the dressing though, and I added a tablespoon of unsweetened orange juice concentrate to up the level of citrus flavor. I also just sliced the cucumbers, which is a personal preference. I would perhaps let the cucumbers chill in the dressing a while before serving. Thanks for sharing a great recipe.

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 19, 2010

I'm sort of on the fence with this salad. I thought I'd taste more vinegar, or more mint. Or something . . .but it really wasn't there for me. It tasted fine, just nothing really popped out in flavor for me--just tasted like enhanced cucumbers to me. I didn't even bother trying to get bf to try (he turns his nose up at anything with that much vinegar in it), so I ate it myself. I certainly ate it all by myself and didn't throw it out, but I'm not sure I'd make this one again--I'm not sure what would make me like it better. Thanks for the recipe.

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