Annie's Creamy Cucumber Salad
Recipe: #14618
October 15, 2014
Categories: Side Dishes, Cucumber, Baby Shower, Birthday, Brunch, Fathers Day, July 4th Mothers Day, Picnic, Potluck, Sunday Dinner, more
"A very refreshing salad. If you're making it for later, follow the presoaking instructions to make sure the salad doesn't get soupy. But if you're putting it together right before dinner, you can skip that step. Prep time doesn't include the presoaking time. I believe it's adapted from Miss Annie at fooddotcom"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (59.6 g)
- Calories 44.1
- Total Fat - 3.1 g
- Saturated Fat - 1.9 g
- Cholesterol - 7.5 mg
- Sodium - 307 mg
- Total Carbohydrate - 2.5 g
- Dietary Fiber - 0.3 g
- Sugars - 0.7 g
- Protein - 1.7 g
- Calcium - 37.2 mg
- Iron - 0.1 mg
- Vitamin C - 1.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel cucumbers and slice paper thin. If making ahead, place in medium bowl, cover with water and add salt. Refrigerate overnight or for at least 4 hours. Drain well in colander, do not rinse.
Step 2
Combine sour cream, lemon juice and spices in a bowl, then add cucumber and green onion, stirring well. Taste and adjust seasonings.
Step 3
Keep refrigerated until ready to serve. Drain off excess dressing before serving if needed.
Tips
No special items needed.
0 Reviews
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