Crunchy Cucumber Salad – So Good, You’ll Want To Have Just This For Dinner
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, creamy cucumber, crock pot, cucumber, Daisy sour cream, dessert, Dole, domino sugar, dried dill, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sugar, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vinegar, Vlasic, Wesson vegetable oil, whipped topping
I know most people prefer peeling the cucumber before adding it to their salad or other side dishes. I used to do that, too, but these days I kind of like the darker green color mixed in there, so I don’t peel them. Either way, this side dish is perfect for pretty much any meal. I’ve even had it with a cheeseburger and it was out of this world!
Give this dish a go and feel free to let us know how it turned out for you!
Ingredients
2-3 large cucumbers
celery (optional)
1 cup Daisy sour cream (low fat for a leaner option)
½-1 Tbsp Domino white sugar
2 Tbsp vinegar
1 tsp dried dill
1 tsp salt
Instructions:
Thinly slice the cucumbers (peel first, if preferred). Slice the celery (if using). A mandolin slicer is a great help. Place the slices in a bowl.
In a separate bowl, combine the remaining ingredients and mix until fully combined. Pour the mixture over the cucumber slices, stir. Refrigerate, covered, or serve immediately.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick tip: For a new flavor, try adding paprika!