Day 123: Cucumber Salad

As pictured, this started off as a simple - and disappointing - cucumber salad. It even sat in the frig a day or so, mostly untouched.

Then I started to doctor and it improved. In the end, it was a lighter and completely satisfying version of the decadent Nana's Cucumbers.

To use the absolute minimum of sour cream, I added a teaspoon at a time to one serving - to my taste, one teaspoon isn't enough, two is quite plenty.

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

1 English cucumber, grated (see Tool Tip)
2 tablespoons lemon juice
2 tablespoons chopped fresh mint

As Doctored:
2 teaspoons sugar
8 teaspoons (that is, 2 slightly generous tablespoons) light sour cream
Generous sprinkle fresh pepper

Grate the cucumber, transfer to a colander to drain until ready to continue. (You may want to press the cucumber if continuing right away.) Add the remaining ingredients and refrigerate until ready to serve.

Per Serving: 36 Cal (29% from Fat, 9% from Protein, 61% from Carb); 1 g Protein; 1 g Tot Fat; 1 g Sat Fat; 6 g Carb; 1 g Fiber; 29 mg Calcium; 1 mg Iron; 7 mg Sodium; 4 mg Cholesterol, Weight Watchers 1 point

An old favorite makes its debut on the Veggie Venture, Great Good Food by Julee Rosso, author of the Silver Palate cookbooks. It's organized by season and is packed with vegetable recipes, along with everything else. There are used copies available on Amazon for a quarter - a bargain for such a useful cookbook. Looking through the margin notes recently, I realized how many of my "stand out standby" recipes originated here.


Glad you could docotor it up!

I come from a family of "doctors" er I mean doctor-ers! AK

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna