1 1/2 cups very thinly sliced baby cucumbers
2 cups very thinly sliced broccoli stalks
1/2 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons sugar
Salad greens
1. Arrange vegetable slices in a shallow glass dish. Shake remaining ingredients except salad greens in a covered jar; pour over vegetables. Refrigerate covered 30 minutes; stir occasionally. Drain; marinade can be strained and refrigerated for use again.
2. Serve vegetables on salad greens.
4 SERVINGS