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Tastee Recipe

Do You Prefer the Creamy Version of This Salad, or the Marinated?

20 July 2016
brookefenton
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I like to switch it up, personally. Cucumber salad is one of my all-time favorites and everyone in my household loves them so it’s a staple for cookouts or for a quick dinner side. All too often I find myself strapped for time because my husband took food out to the grill, and I haven’t prepared any sides.

 

I found this recipe for the marinated cucumbers, and they seem to be a bit more well received by the entire family. I’m not sure why, but I roll with it! I am sure to slice the onion very thin as they aren’t huge fans of it. Usually, I end up with most of the onion on my plate. I’m okay with that!

 

Recipe and photo courtesy of Allrecipes.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS

 

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Quick Tip: The longer the cucumbers marinate, the better. I’ve found this salad tastes best if I make it in the morning and serve it at dinnertime.

 

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One Comment
  1. Kathryn Smith September 22, 2017 at 1:32 am Reply

    My mother also made this cucumber salad when I was young, I also am in my 70’s

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