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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Move over, plain jane cucumber salad! This salad makes an entrance with unusual chunks of blue cheese tossed in for a creamy burst of flavor. If blue cheese is too strong for you, try a mild feta and a squirt of lemon! When testing this recipe, both light and regular sour cream held up well, while the fat free version tended to water out quickly. Ingredients:
2 large cucumbers, peeled and sliced in half lengthwise |
1/2 teaspoon salt |
1/4 cup white onion, minced |
1 cup sour cream |
2 tablespoons white wine vinegar |
2 tablespoons chopped fresh dill |
1 tablespoon white sugar |
1 pinch white pepper, or to taste |
1/2 cup crumbled blue cheese |
Directions:
1. With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.
2. Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.
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