Lily's Salad

Lily’s salad, adapted by Elaine Kamimoto

For the vegetables:

6 medium size tomatoes

3 to 4 Armenian or Japanese cucumbers

1 large red onion (purple or sweet onion)

For the dressing:

4 tablespoons sugar

4 tablespoons ketchup

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon Worcestershire sauce

1 clove garlic minced

2 tablespoons red wine vinegar

½ cup olive oil (not extra virgin)

Quarter and cup tomatoes, cucumbers and onions into bite-size pieces. Wisk together dressing and toss ingredients in a large bowl. Cover and refrigerate overnight—serve cold.

I suggest you try the recipe first and then adjust to your taste. I have decreased the sugar and olive oil and like it fine, but it is a matter of taste.