We have been having the most DREADFULLY hot weather -- and I know that the Willamette Valley, if nowhere else, has been having the same thing. Following is the most refreshing summer recipe. I got it from (gasp) Mom; she's been making it for as long as I can remember, and I'm sure long before that. It's so cool, easy, and light. In fact, a really scrumptious hot-weather supper is this salad, a potato salad, and a Greek green salad (or a fruit salad)-- everything cold and lovely! Enjoy ...
* Evelyn's Cucumber Sour Cream Salad
2 medium, fresh cucumbers, peeled and sliced thin (a mandolin slicer works great for this)
Mix thoroughly and marinate for at least two hours in the refrigerator in the following mixture:
1 c sour cream
2 T cider vinegar
1 scant T sugar (I use a little less)
1/2 t salt
2 T chopped chives (I usually omit these, but they are tasty)
2 T chopped fresh dill weed (1/2 t if using dried, which works just fine)
love, kristin
We're going camping with family this weekend at the river, and this salad just made it onto the menu. Thanks for sharing!
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