Blue Cucumber Salad

4.6
(25)

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.

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Prep Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 20 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 large cucumbers, peeled and sliced in half lengthwise

  • ½ teaspoon salt

  • ¼ 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

  • ½ 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.

Nutrition Facts (per serving)

221 Calories
17g Fat
12g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 221
% Daily Value *
Total Fat 17g 22%
Saturated Fat 11g 54%
Cholesterol 38mg 13%
Sodium 562mg 24%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 7g
Vitamin C 7mg 35%
Calcium 186mg 14%
Iron 1mg 4%
Potassium 361mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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