Cucumber Salad

• Vegetarian
• Gluten free

• Produce

  • 3 Cucumbers, large organic
  • 1 tsp Dill weed, dried or fresh
  • 1/2 Red onion

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1/2 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 1/2 tbsp Distilled white vinegar

• Dairy

  • 3/4 cup Sour cream

Found on mysanfranciscokitchen.com

Ingredients

• 3 large organic cucumbers
• ½ tsp salt
• ½ red onion, thinly sliced
• ¾ cup sour cream
• 2 tbsp sugar
• 1½ tbsp distilled white vinegar
• 1 tsp dried or fresh dill weed
• Fresh ground black pepper, to taste

Directions

• Use a mandolin or sharp knife to thinly slice the cucumbers (careful!).
• Add the cucumbers and salt to a mixing bowl and mix. Let stand for 30 minutes.
• Press the excess water out of the cucumbers with a paper towel.
• Add the red onions to the cucumbers.
• Add the remaining ingredients to a bowl and stir.
• Use a spatula to transfer the dressing to the cucumbers and toss well.
• Chill in the refrigerator until ready to eat.