Cucumber Salad

Wash cucumbers thoroughly. Peel if preferred, or leave the skin on for extra crunch. Slice into cubes or as desired.

Peel the boiled eggs and chop them into cubes.

Peel and finely chop the onions.

Wash, remove seeds, and dice the tomatoes into cubes.

In a large mixing bowl, combine the sliced cucumbers, chopped onions, and diced tomatoes.

Gently fold in the chopped boiled eggs into the vegetable mixture.

In a small bowl, mix the mayonnaise with the vinegar.

Add the white sugar and stir until the sugar is dissolved.

Sprinkle black pepper to taste and stir well to combine.

If using McCormick Salad Shots, add it to the dressing mixture and stir well.

Pour the dressing over the salad mixture.

Gently toss everything together to ensure that the vegetables and eggs are evenly coated with the dressing.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes.

Give the salad a final stir before serving.

Enjoy as a refreshing side dish or light meal!