Creamy Cucumber Salad
Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 120
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 120
4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds
1 small sweet onion, thinly sliced into rings
kosher salt
1/2 cup sour cream
1/4 cup chopped fresh dill
2 tablespoons white vinegar
freshly cracked black pepper
Directions:
Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.
Source: foodnetwork.com
Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
