As I was making dinner last night I noticed I had an abundance of homegrown cucumbers. I certainly do not want these to go to waste and we have slowed down eating veggies with homemade ranch. As I was thinking about what to do with them, this recipe popped into my head. I hopped on my blog only to realize this was still sitting in my drafts…oops! So, I added a quick picture and posted it! As a side not, I was able to get rid of more cucumbers in a hurry. 🙂
Summertime is my favorite time for meal preparation. A grilled meat and a salad or side of veggies and it is the perfect summertime meal. On those really hot days (like today for us 🙂 ), a light side is all that is necessary, as no one really eats heavy when it’s blistering hot outside. This Creamy Dill Cucumber Salad is so quick and easy, but does not lack in flavor! (My little secret…I eat the whole bowl for a snack with my fingers 😉 )
- ½ C. sour cream
- 3 T. cider vinegar
- 1 t. sweetener or equivalent
- ¾ t. garlic powder
- ¾ t. dill weed
- ½ t. salt
- 2 sliced English Cucumbers ( or 3 medium regular cukes)
- ½ c. sliced onion
- Mix all ingredients together. Refrigerate for 1 hour.
You can tweak amounts to suit your taste. (We like a bit more vinegar!) It tastes even better with garden fresh cucumbers. My mouth is watering! Can’t wait to have some for dinner tonight.