An easy salad to make any time of year, but it is kosher for Passover!
3-4 thin cucumbers (peeled)
1 medium Vidalia onion
2-3 T fresh dill (you can substitute in 1 teaspoon of dry dill if needed)
1 T sugar
2 T olive oil
1/4 c balsamic vinegar
1/4 c white wine vinegar
Slice the cucumbers paper thin and put in bowl.
Slice the onion as thin as possible and add to bowl.
Sprinkle with sugar and leave out for 30-60 minutes. Add olive oil and vinegars and stir.
