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Ingredients1 h 45 m servings 66 cals
Original recipe yields 4 servings
- Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.
- Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.
- Cook's Note:
- When cooking for children who don't like eating their veggies, try adding an extra teaspoon of honey to the dressing.
Per Serving: 66 calories; 2.4 g fat; 10.6 g carbohydrates; 1.4 g protein; 1 mg cholesterol; 589 mg sodium. Full nutrition
ReviewsRead all reviews 2
I took the warning of the other reviewer and left out the sour cream, so this salad looked lovely and tasted pretty good.