One thing I grew to love during my childhood spent in Germany was German food!  Oh, my mouth waters just thinking about it the warm pretzels with fresh butter, spaetzle with brown gravy, potato pancakes topped with fine applesauce, and crispy schnitzel.  I also loved German cucumber salad. Several years ago, I received this recipe from a German woman who gave it to me after we got into a conversation about German food.  I’ve made it multiple times over the years and it’s always a winner – fresh, crispy, and tasty. Lately, I’ve been working on eating healthier.  Specifically, I’m eating whole foods, watching my portions, lowering my carbs and sugars, and increasing protein and healthy fats.  (And it’s even better with homemade mayo.)  This cucumber salad fits right into that plan, so I’ve been making it every couple of weeks to eat with lunch or dinner (or even as

I’ve learned that when it comes to healthy eating, I need to make it easy.  If I have healthy food on hand that’s visible, fresh, quick, and tasty, I will make better choices.  Well, editing the fridge and pantry helps, too, so I don’t have a stash of something that’s going to derail my efforts. For the last few years, I’ve been making salad jars to keep in the fridge, so it’s easy and convenient to eat a quick veggie-loaded salad for lunch or as a side with a quick dinner.  I’ve also found that the glass keeps the lettuce and other veggies crisp for several days. When I shared these salad jars on Instagram, I received tons of questions!  What do I put in the jars?  How do I eat them?  When do I add the dressing?  Etc.  So, I decided to make a video showing how I make