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Wednesday, June 16, 2010

Dilly Cucumber Salad

Cucumbers are a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a great source of Vitamin C, Vitamin K and Potassium. Cultured sour cream has the beneficial bacteria your tummy needs for good health support.

Dilly Cucumber Salad

2  organic English Cucumbers (Look for long, thin and firm cucumbers)
1/2 cup organic or Daisy Pure & Natural brand of sour cream. (Daisy has no other preservatives as ingredients)
1/2 cup thinly sliced organic Sweet Onions
1 1/2 tsp. organic Tarragon Vinegar
1 tsp. Celtic Sea Salt
1 tsp. organic Evaporated Cane Sugar
1 tsp. organic Dill Weed or more to taste
1 tsp.  organic Parsley
1/4 tsp. freshly ground organic Black Pepper

Cut off the ends of the cucumbers while smelling the ends for bitterness.  If the end still smells bitter, cut another slice until it has no bitter smell (I do this with any summer squash as well, or similar veggie as well.)  Thinly slice both cucumbers into a bowl large enough to mix all ingredients in without spilling out while stirring. Add the sliced sweet onion, making sure that the slices are separated.  In a small bowl, combine rest of ingredients and stir.  Taste to see if seasoned to your liking.  Pour into mixing bowl with the sliced cucumbers and onions and stir until every piece of cucumber is coated with dressing.  Pour into bowl for serving. Let set for at least a half an hour to allow the flavors to distribute stirring once again before serving and checking taste to see if it needs more salt.

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