Papaw Dietrich's Creamy Cucmber Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
3 medium to large cucumbers1 small Vidalia onion (or mild sweet onion)1/2 cup sour cream1/3 cup light mayonnaise2 Tablespoons lemon juice1 teaspoon sugar1 teaspoon finely ground sea salt (or table salt)1/2 teaspoon fresh ground pepper1/2 teaspoon dried dill
Step 1: Wash cucumbers and peel the outside skins. Cut into slices that are 1/8" to 3/16" thick. Place in a large mixing bowl.
Step 2: Cut the onion if half and slice into thin slices that can be easily eaten. Leaving the slices as rings is okay, but is harder and a little messier to eat.
Step 3: In a separate mixing bowl, combine the sour cream, mayonnaise, lemon juice, sugar, salt, pepper and dill until smooth and well mixed.
Step 4: Pour over the cucumbers and toss until completely coated.
Step 5: Cover with plastic wrap and refrigerate at least 2-3 hours before serving. This will taste better if you allow the cucumber salad to keep overnight in the fridge.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user CMCRISWELL.
Step 2: Cut the onion if half and slice into thin slices that can be easily eaten. Leaving the slices as rings is okay, but is harder and a little messier to eat.
Step 3: In a separate mixing bowl, combine the sour cream, mayonnaise, lemon juice, sugar, salt, pepper and dill until smooth and well mixed.
Step 4: Pour over the cucumbers and toss until completely coated.
Step 5: Cover with plastic wrap and refrigerate at least 2-3 hours before serving. This will taste better if you allow the cucumber salad to keep overnight in the fridge.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user CMCRISWELL.
Nutritional Info Amount Per Serving
- Calories: 95.8
- Total Fat: 8.1 g
- Cholesterol: 12.6 mg
- Sodium: 495.0 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.6 g
- Protein: 1.1 g
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