Heaven is a homegrown cucumber. ~Alys Fowler
Cucumbers taste like summertime. Simply sliced with a sprinkling of salt or added to a green salad they are a refreshing bite. We are all familiar with the classic Cucumber Salad made with slices of fresh cucumber marinated in vinegar and salt and pepper. Its a recipe that has been around for generations. In this post, I’m sharing another favorite cucumber recipe — Cucumber Salad with Sour Cream Dressing. It is a combination of sliced cucumbers and leeks seasoned with fresh garlic and dill and marinated in a sour cream dressing. I have served this dish as a part of a catered salad bar and as a summer side-dish and it is a crowd pleaser. Enjoy!
Cucumber Salad with Sour Cream Dressing
Ingredients
1 large English cucumber, sliced
6 – 8 slices of leek, white part only
Dressing:
1/2 cup sour cream
2 tsp seasoned rice vinegar
1/2 tsp dried dill weed
1/4 tsp seasoning salt (my favorite)
1 small clove garlic, minced
Dash of kosher salt and cracked black pepper
Directions
Peel cucumber, if desired, and cut in 1/4″ slices. Thinly slice leeks and toss vegetables together in a bowl; set aside.
To prepare dressing, whisk together sour cream and seasoned rice vinegar in a small bowl. Stir in minced garlic, seasoning salt, dill weed, salt and pepper.
Toss cucumbers and leeks with prepared dressing. Refrigerate for two hours or more in an air-tight container to allow flavors to blend. Serve cold and garnish with additional dill weed.
Option: For a tasty and colorful addition, slice a fresh Roma tomato in 1/4″ slices and add to the dressed cucumbers and leeks.
Recipe compliments of Cookbooklady.com
FARMER'S WIFE MAGAZINE 
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