Thank Carmen Edwards in Midland, Texas for this quick, classic summer salad of cool, crunchy cucumber slices in a creamy dressing. “It goes with any entree,” she notes.
- 1/4 cup sour cream
- 1-1/2 teaspoons minced chives or minced fresh parsley
- 1-1/2 teaspoons lemon juice
- 1/8 teaspoon salt, optional
- Dash pepper
- 1 small cucumber, sliced
- In a small bowl, combine the sour cream, chives, lemon juice, salt if desired and pepper. Add cucumber and toss to coat. Cover and refrigerate until serving. Yield: 2 servings.
Originally published as Cucumbers in Sour Cream in Cooking for 2 Summer 2006, p57
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