ALICIA ROSS FOR KITCHEN SCOOP Enlarge
My neighborhood association is the best. Near the December holidays, we always have an appreciation dinner for the police department and sheriff’s office. And just before the busyness of summer starts, we have a luncheon for our fire department.
Like any potluck, it’s always wonderful to sample what everyone else brings. A favorite among the firefighters that day was my friend Jackie’s cucumber salad, which I’m sharing with you today. It’s a recipe she’s made for more than 15 summers.
Because the cucumbers thin the dressing with their natural moisture, I cut the dressing recipe in half, although I recommend the full amount of dill, fresh or dry. I hope you enjoy this cucumber salad recipe as much as the firefighters and our neighborhood association did.
Jackie’s Cucumber Salad
Start to finish: 1 hour refrigeration
Yield: 8 servings
½ cup light mayonnaise or salad dressing
2 tablespoons sugar
2 teaspoons white distilled vinegar
½ teaspoon dried dill weed or 1 tablespoon finely chopped fresh dill weed
Salt and black pepper to taste
4 cups Kirby or pickling cucumbers, thinly sliced
3 green onions, finely chopped
In a large bowl, combine mayonnaise, sugar, vinegar, dill, and salt and pepper if using. Whisk together well. Add sliced cucumbers and onions and toss well.
Cover and chill for at least 1 hour and up to 4 hours before serving.
Approximate values per ½ cup serving: 79 calories, 5 g fat (0.7 g saturated), 4 mg cholesterol, 0.5 g protein, 9 g carbohydrates, no dietary fiber, 106 mg sodium.