Blue Cucumber Salad recipe

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Ingredients

2 large cucumbers, peeled and sliced in half lengthwise
½ teaspoon salt
¼ cup white onion, minced
1 cup sour cream
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
1 tablespoon white sugar
1 pinch white pepper, or to taste
½ cup crumbled blue cheese

Nutrition Info

221.4 calories
carbohydrate: 12.3 g
cholesterol: 38 mg
fat: 17.1 g
fiber: 1 g
protein: 6.6 g
saturatedFat: 10.7 g
servingSize: -
sodium: 561.7 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.

  2. Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving, season to taste with salt just before serving.

Recipe Yield

4 servings

Recipe Note

Move over, plain jane cucumber salad! This salad makes an entrance with unusual chunks of blue cheese tossed in for a creamy burst of flavor. If blue cheese is too strong for you, try a mild feta and a squirt of lemon! When testing this recipe, both light and regular sour cream held up well, while the fat free version tended to water out quickly.

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