"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cucumber-Sour Cream Salad Recipe

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This recipe for Cucumber-Sour Cream Salad, by , is from The Burris Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kay Stevens

Category:
Category:

Ingredients:  
Ingredients:  
3 medium cucumbers, peeled
1/2 tsp salt
3 Tbsp sour cream
1 Tbsp white vinegar
2 tsp chopped fresh dill
1/2 tsp granulated sugar
1/8 tsp white pepper

Directions:
Directions:
Cut cucumbers lengthwise into halves. Using the tip of a teaspoon, scoop out and discard seeds. Cut cucumbers crosswise into very thin slices and transfer to a medium bowl. Sprinkle with salt, tossing well to combine. Let cucumber mixture stand at room temperature for 20 minutes. Squeeze out and discard liquid from cucumbers.

In a small bowl, combine the remaining ingredients. Pour over cucumbers and toss.

Serve immediately or cover and refrigerate until chilled.

Toss again before serving

Since this delicious salad will keep in the refrigerator for up to a week, make enough to have extra on hand for a refreshing change of pace.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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