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6 mini cucumbers
2 big garden tomatoes, diced
4 medium radish, finely diced
6 sprigs of fresh dill
1 cup zesty Italian salad dressing
Salt and pepper to taste
Toss the veggies with the Italian dressing until evenly coated with salad dressing. Add some salt and pepper to taste. Refrigerate for at least one hour before serving. The longer the better.
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