Sour Cream and Dill Cucumber Salad

Refreshing salad for those hot summer months.  Just slice up some cucumbers, radishes, onions and dress with a dill and sour cream.  The dressing is made from sour cream, dill, lemon juice and a tiny bit of horseradish for just a kick.  If you are serving kids just leave out the horseradish which is optional.

Sour Cream and Dill Cucumber salad

  • Difficulty: easy
  • Print

Ingredients:

  • 1 large cucumber
  • quarter of a onion sliced thinly or 2 green onions
  • 2 radishes sliced thinly
  • 1/3 cup sour cream
  • 1/4 teaspoon dry dill weed or tablespoon of chopped fresh dill
  • 1/4 teaspoon horseradish
  • salt and pepper to taste

Directions:

Peel and slice cucumber into a bowl and add thinly sliced radishes and onion. Sprinkle salt and pepper on vegetables.  Mix sour cream, dill and horse radish until blended. Pour sour cream dressing on vegetables and toss.  Chill until serving.

 

 

 

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10 Comments Add yours

    1. trkingmomoe says:

      I had the recipe already written in draft yesterday. I got up early to do laundry and while it was quiet I thought I would make this real quick and photograph it to post. It was so good that I picked at until it was gone and it ended up being breakfast. LOL…

      Liked by 1 person

      1. Hahaha what a fabulous breakfast!

        Liked by 1 person

  1. Katherine says:

    This sounds like another delicious concoction!
    (And tnx for the likes at my blog… 🙂 )

    Liked by 1 person

    1. trkingmomoe says:

      You are welcome. It is hot right now and salads seem to have more appeal during the day. Thanks for stopping in.

      Liked by 1 person

  2. This reminds me of a Scandinavian Cucumber Salad. YUM!

    Liked by 1 person

    1. trkingmomoe says:

      Thank you for taking time to comment.

      Liked by 1 person

  3. toomanymice says:

    oh gosh this looks good! and low carb!

    Liked by 1 person

    1. trkingmomoe says:

      Thanks for your comment. I was given 6 European cucumbers that week at the food bank. This was one of the recipes I found. I was also given a big bag of tomatoes that was past their shelf life. I used my juicer and made tomato juice and canned the juice in half pints that I normally use to make jam. Now I have 10 little jars of juice to use when making soup. One cup of tomato juice does liven up a pot of soup. I spent a couple of bucks on flat lids but it was still a savings and nice to have on hand for the future and nothing got wasted. It can be feast of famine at the food bank. So I am lucky that I have the equipment to do a little hoarding.

      Liked by 1 person

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