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Confreda's Own Cucumbers are on Sale!

June 6, 2018



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


The Ingredients

 

  • 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

     

     

     

     

     

     

     

     

     

 

DIRECTIONS:

Place cucumbers and sweet onion in a medium bowl.

  1. In a small bowl, stir together sour cream, apple cider vinegar, SPLENDA® No Calorie Sweetener, Granulated, salt, pepper, and celery seed.

  2. Pour over cucumbers and toss to coat.

  3. Sprinkle dill on top. Serve immediately or chill for 30-60 minutes.

 

 


Recipe Taken From Here

 

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