Creamy Cucumber Salad
Here's a cool salad to try during the hot summer months. Enjoy!
Servings: 6
Calories: 80kcal
Ingredients
- 2 large cucumbers peeled and sliced thin
- 1 large sweet onion sliced
- 1 large green bell pepper chopped
Creamy Ranch Dressing
- 1/3 cup sour cream
- 2 tablespoons cider vinegar
- 2 tablespoons Ranch Dressing Mix (See Homemade Recipe Here)
- 2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather the ingredients so that you have everything close at hand on the counter or table.
PREPARE THE INGREDIENTS
- Partially peel 2 large cucumbers with a vegetable peeler.
- Using a large cutting board, remove the ends of the cucumbers. Slice the cucumbers, into 1/4″ rounds.
- Slice 1 large sweet onion, and dice 1 large green bell pepper. Place in a medium mixing bowl.
Assemble the Salad
- Using a glass measuring cup, mix together 1/3 cup sour cream, 2 tablespoons cider vinegar, 2 tablespoons Ranch Dressing Mix, 2 teaspoons granulated sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Pour the dressing over the vegetables and carefully stir with a rubber spatula until combined.
- Transfer salad to a serving bowl. Cover the dish and chill for 1-2 hours. Serves 4-6.
Notes
* When it comes to garden cucumbers, I’ve learned to always test the ends of the cucumbers for bitterness before using any in my recipes. Simply carve off a small piece from the sliced ends and taste it for bitterness. If you find one that is bitter, spit it out as soon as you can and do not use that cucumber.
Nutrition
Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 580mg | Potassium: 262mg | Fiber: 2g | Sugar: 7g | Vitamin A: 249IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 0.5mg
