Cucumber Salad

A favorite summer time salad that has it’s roots in European cuisine serves up cucumbers and dill in a cream dressing.  I grew up on this, with both my Oma and my mom making it, and also my mother-in-law, and it’s one of my favorite dishes.  You can make it with a variety of ingredients, my mom makes hers with sour cream while my mother-in-law made hers with heavy cream, but the secret ingredient is really the dill!

When we were visiting at Easter, my mom made it for Easter dinner, mostly for Amber because it is her favorite thing that my mom makes.  When I asked her for the recipe, she kind of stared at me and said “I don’t have a recipe, I just mix the stuff together until it tastes right.”  Gee, thanks Mom.

Being a Kraft Delicious Byte blogger, I perused the Kraft Foods recipe base, figuring I could find something that resembled our favorite “Gurken Salat” – and sure enough I did.  I made it for dinner last night, and while I added too much dill (I used dried dill, and added the same amount as fresh, which I should have known not to do!) – it was still good, and while not my mom’s it was pretty close.  I did add one extra ingredient, since Amber taste tested and said from the Kraft recipe: “It’s not as sweet as Omi’s.”

If you make it, let me know what you think!

Cucumber Dill Salad

Ingredients 

1/2 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup  MIRACLE WHIP Light Dressing

2 Tbsp. chopped fresh dill

1 Tbsp.  lemon juice

2 large cucumbers, sliced

1/4 tsp.  black pepper
1/2 tsp. sugar * (optional)

 

Directions

MIX sour cream, dressing, dill and lemon juice (and sugar if added).
POUR over cucumbers in large bowl; toss to coat.
SPRINKLE with pepper.

Kraft Kitchens tips:
CREATIVE LEFTOVERS Cover and refrigerate any leftover salad. Use as a filling for pita bread halves.