Tomato Cucumber Salad
1 C Water
½ C Distilled Vinegar
¼ C Vegetable Oil
¼ C White Sugar
2 tsp Igotchu Himalayan Salt and Pepper
3 Cucumbers Peeled and Sliced ¼ inch Thick
3 Tomatoes Cut into Wedges
1 Red Onion Sliced and Separated into Rings
In large bowl whisk water, vinegar, oil, sugar, Igotchu himalayan salt and pepper until smooth and well combined. Cover bowl and refrigerate for at least 2 hours.
