Cucumber Salad in Wonton Cups

~ Recipe from Maria Rivera/Sobremesa

Cooking spray or olive oil in a mister
24 wonton wrappers
1 English cucumber, sliced thin with a mandoline
Red or sweet onion, sliced thin with a mandoline, and then soaked in ice water for 15 minutes
2 tsp extra virgin olive oil
Juice of 1 lemon
3 tbsp mayonnaise
2 tsp chopped fresh dill
Salt and pepper, to taste

Preheat oven to 400.

Place wonton wrappers in muffin cups. Don't worry about making them perfect. Spray tops with cooking spray, and bake for 5-8 minutes, or until desired color. Remove from the oven, and set aside to cool.

To make cucumber salad, combine cucumbers with the remainder of the ingredients (through dill). Stir to combine, then add salt and pepper, to taste.

To build wonton cups, fill each cup with a heaping tablespoon of cucumber salad, and serve.

Note: both the wonton cups and cucumber salad can be made ahead of time. Wonton cups with keep, in an airtight container, for 2-3 weeks. Salad will keep in the refrigerator for 2-3 days. Build wonton cups just before serving.