Sweet and Tangy Cucumber Salad

Sweet and Tangy Cucumber Salad

1 Review 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 45 m
rVaughn
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Review (1)

Rate This Recipe
lutzflcat
0

lutzflcat

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 and made the dressing just look like a milky liquid. We all "eat with our eyes, so that was one strike against it. I also think this just had too many different herbs, and after chilling for about an hour, was soggy and limp. I followed the recipe to the letter, and this one just didn't work for us (and this is a house that loves cucumber salads). I'm sorry to be so harsh for the first review, but I also want to be honest. And I'll admit that this review could be just a personal taste preference on our part. I'm giving this 3 stars because I don't want to discourage others from trying it, but I won't be making this again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 66 cal
  • 3%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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