Summer really is finally here.
Cucumbers are finally coming in strong and that calls for a lot more recipes.
Cucumbers have always been a classic snack item in my family. Growing up, we could head straight out into the field, do a quick visual inspection on the crops and then dive into a cucumbers. Out in the field, the only thing you can really it on its own is a cucumbers. You could add a little salt or peppers, but that is not necessary.
While cucumbers make a great snack, they also can get a little sickening. This recipe is very similar to one I used to eat growing up. It captures the freshness and energizing flavor of the cucumber while adding a nice sweet zingy dressing and fresh vidalia onions.
Southern Creamy Cucumbers
2-3 medium cucumbers, thinly sliced
1 medium sweet onion, cut in half and thinly sliced
1 cup reduced fat sour cream or Greek yogurt
3-4 tablespoons apple cider vinegar
2 tablespoons SPLENDA® No Calorie Sweetener Granulated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2 tablespoons chopped fresh dill
Place cucumbers and sweet onion in a medium bowl.
In a small bowl, stir together sour cream, apple cider vinegar, SPLENDA® No Calorie Sweetener, Granulated, salt, pepper, and celery seed.
Pour over cucumbers and toss to coat.
Sprinkle dill on top. Serve immediately or chill for 30-60 minutes.
Recipe Taken From Here