Barbara Adams: Cucumber-Dill Salad, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Cucumber-Dill Salad
Recipe

Don’t be tempted to throw this together just before serving; a couple of hours rest time is essential for full flavor.

Ingredients

Serves 4

1 ½		unpeeled English cucumbers, sliced thin*
½	cup	minced scallions, white parts only
1 1/2	cups	sour cream
4	tablespoons	rice vinegar
2+	teaspoons	dried dill weed
3/4	teaspoon	salt
1/2	teaspoon	freshly ground black peper

*English cucumbers are long, with tender, un-waxed skins that are pleasant to eat. American cucumbers can be substituted, but you must peel them first.

Directions

Place the sliced cucumbers in a spacious bowl and set aside.
Mix the scallions, sour cream, vinegar, dill weed, salt, and pepper in a bowl. Pour over the cucumbers and mix well.
Cover and refrigerate for two to three hours to develop the flavors.

Preparation time: 10 minutes plus two to three hours downtime.

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