Monday, July 2, 2012

Cool as a Cucumber

Since it's still hot, and you can't eat coleslaw every day (well, you can, but you probably don't want to), I have another simple, summer side dish for you.

Our neighbor was kind enough to share some of his cucumbers with us the other night, so I decided to make some cucumber salad. It was nice to have a sneak-peek (sneak-taste?) of fresh cucumbers since I just put our cucumber seeds in the ground today. Yep, today. Here's hoping we have cucumbers for pickling before our dill dies off.

Dilled Cucumber Salad
from The Ultimate Southern Living Cookbook (because if those southern ladies don't know how to make a cool summer dish, who does?)

2 large cucumbers, unpeeled and thinly sliced
1/3 cup thinly sliced onion
1 tablespoon fresh dill or 1 teaspoon dried dillweed
1 tablespoon white vinegar
1/2 teaspoon salt
1/8 teaspoon ground white pepper (I just used black pepper)
1/8 teaspoon sugar
3/4 cup sour cream

Pat cucumber slice between paper towels. (I skip that step. The salad is just a bit more watery.) Combine cucumber, onion, and next five ingredients in a bowl; toss gently. Fold in sour cream; cover and chill up to 3 hours. Serve on lettuce leaves if desired.

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