Question ID: 4000-2822-0-1-2-3
Recipe Description
These garden grown cucumbers are the top choice - but if you don't have a garden or access to friend's cucumbers, I would recommend the mini cucumbers from the store. This salad also uses fresh herbs from the garden. I used chives, basil, dill and parsley. You can add cheese too! I used bocconcini cheese. Depending on how many people you are feeding, you can make this salad bigger or smaller. For 5 people, I used 5 small cucumbers and a good handful of fresh herbs.
Slice the cucumber thinly and sprinkle some salt and pepper over them. Chop up the herbs finely and sprinkle into the bowl of cucumbers.
You could leave this salad without cheese (making it vegan), and just add the dressing. I decided to slice and add bocconcini. Cut into thin slices like the cucumber.
Gather balsamic vinegar, olive oil, Dijon mustard, and maple syrup. You can also add garlic to this dressing if you choose (crushed). Mix together in a small jar 3 parts oil to 2 parts vinegar. Add a small squeeze of Dijon mustard and a drizzle of maple syrup. Shake the jar until everything in nicely mixed together. You can add the dressing right before eating or sooner to let the flavours settle in. If you are waiting a long time before eating, keep it cool in the fridge.
Question & Answer
Question: What is the correct order of the images?
Choices:
    |
| (A) |
|
|
| (B) |
|
|
| (C) |
|
|
| (D) |
|
|
|---|
 (B) |