With patio nursery crisp cucumbers, onions, and acrid cream, this Creamy Cucumber Salad is a cool, invigorating summer plate of mixed greens extraordinary for picnics or light meals.

I'm doing my mid year MIA thing once more. I know. I swore this would be the mid year I at long last shared the formula for this Creamy Cucumber Salad, however, since I make it each and every late spring and never shared it!

It's simply difficult for me to complete everything in the mid year. I do have a couple of more formulas coming up in the following couple of weeks, however, at that point I may vanish again for about fourteen days until school begins back up. Regardless i'm wanting to make it to the sea before it's past the point of no return!

Enough about my mid year, and progressively about this cucumber plate of mixed greens! I have constantly favored cucumber serving of mixed greens with acrid cream over the various cucumber plates of mixed greens out there, particularly the cucumber in vinegar plate of mixed greens with no harsh cream kind that one of my dearest companions cherishes. I simply assume if your going to do that you should simply make pickles.

In my Creamy Cucumber Salad formula, I utilize harsh cream which I meager out with vinegar, at that point include sugar and dill. It's velvety and tart, and can without much of a stretch be balanced with pretty much vinegar and sugar. I used to include salt and pepper also, yet I overlooked this time. Generally I have quit adding salt to the vast majority of my formulas, liking to give individuals a chance to include it in the event that they need it when they are eating.

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  • 3 pounds sliced and peeled cucumbers (weight after peeling)
  • 1 small yellow onion, chopped fine
  • 18 ounces light sour cream
  • 3/4 cup white distilled vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)


  1. Peel and slice the cucumbers, put aside. Chop the onion fine and continue to the dressing.
  2. In a medium size mixing bowl combine the sour cream, vinegar, sugar, and dill, stir well. Taste and adjust the vinegar and sugar if needed.
  3. Fold in the cucumbers and onions, mix well. Cover and refrigerate for at least one hour before serving.

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