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Sweet and Tangy Cucumber Salad

rVaughn

"This tasty summer salad will have your taste buds singing anything but the blues. Suitable as a side dish with any meal or as a snack!"
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Ingredients

1 h 45 m servings 66 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • Cook's Note:
  • When cooking for children who don't like eating their veggies, try adding an extra teaspoon of honey to the dressing.

Nutrition Facts


Per Serving: 66 calories; 2.4 g fat; 10.6 g carbohydrates; 1.4 g protein; 1 mg cholesterol; 589 mg sodium. Full nutrition

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Reviews

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I took the warning of the other reviewer and left out the sour cream, so this salad looked lovely and tasted pretty good.

I pretty much knew when I added the sour cream to the dressing that this was not going to be an "eye-pleasing" salad, and I was right. I didn't think the sour cream added anything to the flavor...