Thursday, May 31, 2007

Cool Cucumber Salad w/Sour Cream Dill Dressing | Everyday Food

Is there anything better on a hot night than a cool dinner. I love cucumbers, they have always been one of my favorite vegetables, or are they technically a fruit because they have seeds, or is it a gourd because they grow in a vine and root from the ground? I think it's technically a fruit.

Growing up my Nana used to take cucumbers and slice them thin and then splash a little vinegar on them and sprinkle them with salt and we'd eat tons of them like that. So cool and refreshing. I saw this recipe in the latest issue of Everyday Food, and it looked so light and refreshing, I knew I had to try it. One thing I will say about this recipe is that it needs to be eaten almost immediately and left overs cannot be kept, so only make what you need, or what you will eat in one day.

1/2 c reduced fat sour cream
2 tbsp fresh lemon juice (from 1 lemon)
2 tbsp chopped fresh dill
coarse salt and ground pepper

4 to 6 Kirby cucumbers, halved lengthwise and thinly sliced (I used two)

1. In a medium bowl, combine sour cream, lemon juice and dill. Season with salt and pepper, and whisk well to combine.

2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve or refrigerate, covered up to 4 hours.

Rating = So Damn Good


Patricia Scarpin said...

JB, my mother used to make something similar with the cucumbers - she used lime juice instead of vinegar. We would eat tons of it, too. Just the 2 of us - such a great thing to recall.

Your salad looks really refreshing and healthy. Wonderful recipe.

wheresmymind said...

Cucumbers on salad was where it was at for me...drowned in dressing!

ellen said...

good idea