Thursday, April 9, 2009

Creamy Cucumber Salad

2 large cucumbers, peeled, seeded and thinly sliced
1 tbl light mayonnaise
1 tbl light sour cream
2 tbl white vinegar
1 clove garlic, minced
1 tbl chopped fresh mint or dill (or 1 tsp dried)
black pepper to taste

Put sliced cucumbers in a bowl, sprinkle generously with salt and stir, cover and refrigerate 30 minutes.

Put cucumbers in a colander and squeeze out the excess moisture. Return them to the bowl.

Combine the mayo, sour cream, vinegar, garlic, herbs and black pepper. Pour over the cucumbers and toss to coat.

4 servings

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