Description
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.
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
Instructions
- 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.
- 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.
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 4