Recipes made with garden-fresh cucumbers are a refreshing addition to the summer menu. Whether it’s to perk up your picnic, accompany your entrée, or share at an outdoor gathering, this old-fashioned salad makes good use of some of the flavors of the season.
A terrific timesaver, it can be prepared up to four hours in advance. Just cover and store in the fridge until ready to serve. It can also be easily doubled or tripled for a crowd.
Whatever the occasion, this quick and easy recipe is a delightful addition to any warm weather meal.
CREAMY DILLED CUCUMBER SALAD
2 medium cucumbers, peeled
3/4 teaspoon salt
1/4 cup thinly sliced red onion
1 tablespoon minced fresh dill
2 teaspoons white vinegar
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup regular or light sour cream
Cut cucumbers in half lengthwise; use a teaspoon to scrape out the seeds. Thinly slice cucumbers; place in a colander that’s set over a bowl. Sprinkle with salt. Let stand 20 minutes; rinse and pat dry. In a medium bowl, combine cucumbers, onion, dill, vinegar, sugar, garlic powder, and pepper; stir in sour cream. Cover, and refrigerate at least 1 hour or up to 4 hours. Stir well before serving. Makes 4 servings.