On one of our favourite roads trips my husband and I ended up in Port Hope, Ontario at a fantastic road-side restaurant called the Shnitzel Shack. Not only was the food incredible (the eggplant parmesan sandwich was off-the-charts and enough for 3 meals), but the service was sooo sweet. We got their cucumber salad and loved it, so naturally I came home and tried to recreate it. Even though theirs was in an oil-based dressing I decided to make mine creamy. Two key to success with this salad – VERY thinly sliced cucumber, and lots of fresh dill.
Ingredients:
- 4 c cucumber, peeled and very thinly sliced
Dressing Ingredients:
- 1/2 c light sour cream
- 2 cloves garlic, minced and mashed with the side of the knife
- 2 Tbsp white wine vinegar
- 1 Tbsp chopped dill
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
Directions:
- Combine all the dressing ingredients then toss with the sliced cucumber. Store in a sealed container in the refrigerator for up to 4 days.
Nutritional Information*
- Servings: 4
- Calories per serving: 65
- Total Fat: 2.6 g
- Saturated Fat: 1.5 g
- Total Carbohydrates: 7.9 g
- Dietary Fiber: 0.6 g
- Sugar: 4.8 g
- Protein: 2.8 g
*Nutritional Information estimated using MyFitnessPal
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