This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.
Chicken or grilled salmon are perfect alongside this refreshing salad. Its combination of cucumber and dill tastes great, and couscous makes it a hearty side dish. —Evelyn Lewis of Independence, Missouri
Ranch dressing is the mild coating for this pleasant pasta salad chock-full of crunchy cucumber, onion and green peas. "Wherever I take it, I'm always asked for the recipe," remarks Paula Ishii of Ralston, Nebraska.
FOR A change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad.
They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal.
-Mrs. Howard Phipps, Hernando, Mississippi
Cool as a cuke and crunchy with jicama, this summery salad dressed with a splash of lime juice is a favorite with Debi Williams of Westminster, Colorado. “It’s especially great as a side with all kinds of Mexican foods,” she says.
It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio
GETTING kids to eat their vegetables can be tricky business for many parents. Admits Karen Holt, “My kids are not vegetable eaters, so I’m constantly challenged to find recipes that appeal to their appetites.”
This Redding, California mother adds that Sour Cream Cucumbers are a tasty way to make a plentiful vegetable acceptable to her picky trio.
“Not only is this the only way my kids will eat cucumbers, but they actually request it!” Karen reports. “The recipe is simple and delicious.”
Karen found the recipe about 5 years ago and revised it by sweetening it up with a bit more sugar. Even though her kids won’t eat plain raw cucumbers, they still love this side dish.
“I don’t try to disguise the vegetables, just find ways to make them more palatable,” notes Karen. “Sour Cream Cucumbers is a big winner!”
"In the summer, we use fresh cucumber and tomatoes from my husband's prolific garden for this colorful salad," writes field editor Marcia Severson of Hallock, Minnesota. "it's oneof our favorite light suppers."