Cucumber Salad with Shaker Buttermilk-Herb Dressing

This is a delicious summer salad when you use fresh crisp cucumbers. You can also use the dressing over green salads or tomatoes.

Photo by Ashley P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • For the Dressing:

  • 1/3

    cup sour cream

  • 1/4

    cup mayonaisse

  • 1/3

    cup buttermilk

  • 1

    TBS white wine vinegar

  • 1

    TBS sugar

  • 1/2

    tsp Dijon mustard

  • 1

    TBS minced scallions

  • 1

    TBS chopped fresh tarragon, dill or thyme

  • 1/2

    tsp salt

  • 1/4

    fresh-ground black pepper

  • For the salad:

  • 2

    medium-large cucumbers, chilled

Directions

1. To make the dressing, whisk together the sour cream and mayonnaise in a medium-sized bowl until smooth. Whisk in the buttermilk, vinegar, sugar, mustard, scallions, herbs, salt and pepper. Refrigerate until ready to use. (The dressing will keep, covered, for 1-2 days in the refrigerator.) 2. If the cucumbers are fat, cut them in half lengthwise and scoop out the seeds. If the skin is unwaxed, score the cucumbers with the tines of a fork for a decorative effect; if waxed, peelthe skin. Cut the cucumbers into moderately thin slices and arrange on an attractive plate. 3. spoon the dressing over the cucumbers.

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