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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A recipe from Lowfat Living cookbook-altered a little. Ideally, this should be prepared in summer when cucumbers are in season. The original recipe specifies one half cup sour cream (or yogurt). I replaced part of the sour cream with some olive oil. Ingredients:
1 cucumber, peeled and thinly sliced (read *note) |
3 lemon cucumbers, thinly sliced |
1 cup green grape, cut in half |
1 cup red seedless grapes, cut in half |
2 stalks organic celery & leaves, chopped |
1/4 cup sour cream (optional) or 1/4 cup plain yogurt (optional) |
2 tablespoons extra virgin olive oil |
2 tablespoons apple cider vinegar or 2 tablespoons white wine vinegar |
1 teaspoon dried dill or 1 tablespoon fresh dill |
2 teaspoons fresh chives, minced |
1 teaspoon dijon mustard |
1 teaspoon honey, softened or 1 teaspoon raw sugar |
fresh ground black pepper |
Directions:
1. *NOTE: If using cucumbers from the garden, and/or organic cucumbers, it is not necessary to peel them unless you wish. Store bought cucumbers (especially conventional produce) need to be peeled to remove the wax.
2. In a large salad bowl, combine the cucumbers, grapes and celery.
3. In a small non-reactive bowl combine the dressing. Pour over the cucumber mixture and toss gently.
4. Season with freshly ground black pepper.
5. Cover and chill until ready to serve.
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