This is a good way to use up some garden-fresh summer cucumbers. The sour cream/dill dressing is very refreshing. It reminds me of veggie salads I had while in Germany. You could use plain yogurt instead of sour cream. My cucumbers were very large- I should have cut the slices in half, to make them easier to eat. I will next time.
Dilled Cucumber Salad
from Southern Living
Serves 6
2 large cucumbers, unpeeled and thinly sliced
1/3 cup thinly sliced onion (red onion is nice)1 Tablespoon fresh dill or 1 teaspoon dried dillweed
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon sugar
3/4 cup sour cream (I used light)
1. Pat cucumber slices between paper towels. Combine cucumber, onion, and next 5 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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