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Cucumber, Sour Cream and Dill Salad





I love cucumbers!  I grow them in my garden and every spring I get so excited when it's time to put the


little seeds in the ground.  When I was growing up, we only ate them fresh or made pickles.  Now, they can


be used to make appetizers, salad dressings and of course, salads.  And boy have salads changed!  This


is one of my favorites because it involves dill and sour cream , and I find it very refreshing, especially in


the summer.











•  4 medium cucumbers, thinly sliced*

 •  1 small onion, skin removed and thinly sliced


•  Sea salt

•  Black pepper

•  ¼ cup sour cream

•  1 Tbsp vinegar (apple cider vinegar)

•  1 Tbsp good olive oil

•  ¼ tsp dried mustard

•  1 Tbsp fresh dill, chopped or 1 tsp dried


1.  Place the cucumber and onion in a small bowl; sprinkle



      with ½ teaspoon sea salt and toss; let sit in the bowl for 5 minutes.

      Transfer to a colander and let drain for 45 minutes.

2.  In the meantime, in a large bowl, whisk together the sour


      cream, vinegar, oil and mustard.

3.  Drain the cucumber mixture (do not rinse) and add to the           



     sour cream mixture with the dill; stir, then add salt and pepper



     to taste.  Chill until needed.

*Pull a fork along the length of the cucumber before slicing; makes a                  


      striated design.


cucumber salad, dill cucumber salad


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