- 1/2 cup mayonnaise
- 1/4 cup half-and-half cream
- 1/4 cup sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon dill weed
- 3 medium cucumbers, sliced
- In a large bowl, combine the first five ingredients. Add cucumbers; toss to coat. Refrigerate until serving. Yield: 4-6 servings.
Originally published as Cool-As-A-Cucumber Salad in Quick Cooking March/April 1999, p20
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Reviewed May. 20, 2013
"This was very good and quite simple to prepare. Next time, I will probably use about half as much sugar, since I thought it was a titch too sweet. My husband loved it and can't wait to eat the leftovers."