Dill Cucumber Salad
Photo: Jose Nicdao from San Jose, United States, CC BY 2.0
This dill cucumber salad is a cool, creamy side made from a handful of pantry staples and three cucumbers. The dressing uses reduced-fat sour cream sharpened with cider vinegar, with a little sugar to soften the tang. Garlic powder and dill weed keep it easy to make in any season. The hour in the refrigerator matters, since the cucumbers settle into the dressing. Serve it with a slotted spoon to leave the thin liquid behind.
Instructions
In a large bowl, stir together the sour cream, cider vinegar, sugar, garlic powder, dill weed and salt until the dressing is smooth and evenly mixed.
Add the sliced cucumbers and sliced onion to the bowl. Toss well so every slice is coated in the dressing.
Cover the bowl and refrigerate for at least 1 hour, which gives the dill and garlic time to flavor the vegetables.
Serve the salad with a slotted spoon so the extra liquid that collects in the bowl stays behind.
Make it personal.
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