Play It on Your Old Mandoline

Some people may be put off by the time it can take to cut up vegetables. Not so with this fresh cucumber salad if you use a mandoline or hand-slicer. Set the blade to the thinnest setting, and it will just take minutes to make uniform slices.

In the procedure, salting the cucumbers draws out the water, making them limp. I like to let the cucumbers chill a bit before serving to develop plenty of flavor. Go ahead and help yourself to a generous serving; the calories are few and the fat almost nonexistent.

Cucumbers in Mint Vinaigrette

Active Work and Total Preparation Time: 15 minutes plus 1 hour standing and 3 hours chilling

3 cucumbers

1 teaspoon salt

3/4 cup rice vinegar

1/4 cup water

3 tablespoons sugar

1 clove garlic, minced

1 shallot, minced

2 tablespoons chopped fresh mint

2 tablespoons minced fresh dill

Snipped chives

Score the outside of each cucumber with the tines of a fork, then cut the cucumbers into thin slices. Place the slices in a bowl and sprinkle them with salt. Let them stand 1 hour. Drain the liquid from the cucumbers using a strainer, then place the cucumbers in a serving bowl.

Combine the vinegar, water, sugar, garlic, shallot, mint and dill and pour it over the cucumbers. Cover the bowl and chill the cucumbers several hours or overnight. Just before serving, sprinkle them with the chives.

6 servings. Each serving: 36 calories; 385 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 9 grams carbohydrates; 0 protein; 0.41 gram fiber.