Recipes

Michigan Cucumber and Dill Salad with Grape Tomatoes

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Nino Salvaggio
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Serves: 4

This salad goes particularly well with chicken & grilled fish. It’s a wonderful addition to any picnic and if chopped finely can substitute as a cold sauce for salmon.

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Ingredients

  • 2 lbs. English Cucumbers (approx. 6” length), peeled
  • 1 ea. Red Onion (small), peeled julienned
  • 2 Tbsp. Fresh Dill, chopped
  • 2⁄3 cup Green Onion, sliced fine
  • 2 cups Grape Tomatoes
  • 1⁄2 cup Mayonnaise
  • 1⁄2 cup Sour Cream
  • 1⁄2 tsp. Garlic Powder
  • 1⁄2 tsp. Celery Seed
  • 1 TBSP Granulated Sugar
  • 1 Tbsp. Rice Wine Vinegar
  • 1⁄2 tsp. Kosher Salt
  • 1⁄2 tsp. Ground Black Pepper

Instructions

  1. Peel Cucumbers, cut in half lengthwise and de-seed.
  2. Cut cucumbers on 1/4″ angle bias cut and place in a large mixing bowl.
  3. Add all remaining ingredients to the bowl and toss well. Season with additional seasonings if desired.
  4. Chill and serve.

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