Summer Salad with Cucumber-Onion Dressing

Dressing:
1 medium-size English cucumber, peeled, seeded and cut into 1/4-inch pieces
1 small white onion, peeled and sliced thin
1/4 C. distilled white vinegar
4 sprigs fresh dill
3 T. granulated sugar
1/4 C. salad oil
Salt and pepper to taste

Salad:
6 oz. French green beans, trimmed
3 tomatoes (2 red and 1 yellow if possible), skin on, cut into 1/2-inch dice
1/2 head iceberg lettuce, finely shredded
8 spears jumbo asparagus, cooked and cut into 1/2-inch pieces
3 pieces canned hearts of palm, sliced into 1/2-inch pieces
4 anchovy fillets

To make the dressing, combine the cucumber, onion, vinegar, dill, sugar, salad oil, salt and pepper. Set aside or refrigerate up to 24 hours. Cook the beans in boiling salted water until just tender. Drain, pat dry and cut into 1-inch pieces.

In a large salad bowl, combine green beans, tomatoes, lettuce and optional asparagus and hearts of palm. Add dressing and toss.

Serve on four chilled plates, garnishing each with an optional anchovy.
 

Picnic Basket From Kim of Kim's Whim