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Creamy Cucumber Salad Recipe Recipe

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This recipe for Creamy Cucumber Salad Recipe is from Christensen 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!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

1½ lbs cucumbers (2 english cucumbers or 7-10 small ones)
½ medium purple or yellow onion, thinly sliced
1 Tbsp fresh or frozen dill, chopped
¾ cup sour cream (reduced fat is ok)
½ Tbsp fresh lemon juice (from ½ small lemon)
1 large or 2 small garlic cloves, pressed
½ tsp sea salt and pinch black pepper, or to taste
Directions:
Directions:
In a small bowl, combine ¾ cup sour cream, ½ Tbsp lemon juice, 2 pressed garlic cloves, 1 Tbsp dill, ½ tsp salt or to taste and a pinch of pepper. Stir and set aside while prepping salad.
Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl. Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers. After adding sauce, the salad will stay fresh for about 2-3 hours if refrigerated.
Number Of Servings:
Number Of Servings:
4-6 (as a side salad)
Personal Notes:
Personal Notes:
*For best results, add the creamy sour cream dressing to the cucumber salad just before serving.
*Fresh lemon juice works best.
*I've tested plain Greek yogurt and it works (although not quite as good), just omit lemon juice if using.

 

 

 

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