Stuffed Cucumber Salad

In this hot weather, light eating and less cooking is the thing.

4 large cucumbers
1 teaspoon salt
5 ounces sardines, drained
4 ounces boiled ham, chopped
2 hard-cooked eggs, shelled and chopped fine
1/4 cup finely-chopped dill pickle
1/4 cup mayonnaise or salad dressing
2 teaspoons prepared mustard
1/2 teaspoon onion powder
3 large tomatoes, sliced thin
Shredded iceberg lettuce

Trim ends of cucumbers and pare. Using a small, long-handled spoon or a melon-ball cutter, scoop out insides of cucumbers, leaving 1/4-inch thick shells. Sprinkle the salt into shells. Stand cucumbers on paper towels to drain.

Mash sardines in a medium bowl. Stir in ham, eggs, pickle, mayonnaise, mustard, and onion powder. Dry insides of cucumbers with paper towels. Stuff with sardine mixture, packing it down as you go with a spoon. Wrap each cucumber in waxed paper and chill several hours.

When ready to serve, place lettuce on four serving plates. Top with tomato slices. Cut cucumbers in thick slices and arrange over tomatoes. Serves four.

Technorati Tags: Recipes Food Salads Cucumbers Vegetables Stuffed Cucumbers