I’ve seen an abundance of cucumber salad recipes online and in magazines lately. It seems the cool cucumber is gaining in popularity, maybe because it’s so warm outside and they are so refreshingly good or maybe I just really had not noticed until now. In any case, hubby loves these and I’m trying to incorporate them more. Last week, I made a cucumber and cantaloupe salad that was amazing. This time, I borrowed this recipe from Food Network Magazine and I was not disappointed.
If you have not picked up an issue of Food Network Magazine, you should. This month it’s about cookouts and even includes a little booklet on grilled steak recipes. Each month when mine arrives, I spend time drooling, I mean reading, the pages of recipes, cooking tips, latest trends and more. This recipe was from an earlier issue, but I can’t wait to try some of the steak recipes in this issue.
Food Network’s Cucumber Salad
|Prep time||2 hours|
|From magazine||Food Network Magazine|
- 1 Medium cucumber (sliced thin)
- 3/4 teaspoons salt
- 1/2 cup fat free sour cream
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon white wine
- 1/4 teaspoon ground black pepper
- 1 green onion (sliced thin)
|Spread out the cucumber slices in a collander and sprinkle with the salt. Let sit for an hour to bring out excess moisture. When the hour is up, lay the slices on a paper towel and gently squeeze the extra moisture out.|
|Mix the remaining ingredients in a medium bowl. Add the cucumbers and blend until they are coated. Chill in the fridge an hour before serving.|
This was light and refreshing with delicate flavors. I really enjoyed this with my salmon dinner, sitting on the patio in the cool evening hours. Ahh… bliss!! Add a glass of light white wine and I was in heaven! Thanks Food Network.. you never disappoint.