Oh, how we love our crisp summer salads! And one way to ensure that crispness? With cucumbers! And whether we're fans of the regular “cukes” that have the darker, firm skin, or the burpless English gourmet variety, or the Kirby (that's the pickle variety) with their crunchy garden-fresh taste, we're always in good shape!
We've always got a throw-together salad that shouts summer! In a large bowl, we combine 4 cups thinly sliced cucumbers (peeled or unpeeled, even run a fork down 'em if you're leaving the skins on, for a fancy, ridged look), 1 tablespoon salt, 4 sliced scallions, a chopped-up red pepper, 1/4 cup sour cream, 2 tablespoons each of white vinegar and sugar, and 1/4 teaspoon black pepper.
Give it all a good mix and let that chill, covered, for a couple of hours. Done! And yes, the sour cream can be regular or low-fat! Either way, when we pair this fresh from the garden crispy salad with anything from a picnic sandwich to one of our grill favorites and everything in between, it's going to disappear in a flash!
If you'd like the recipe, just send a self-addressed, stamped envelope, marked "Crisp Cucumber Salad," to me, Mr. Food, right here at the station, or it's a mouse-click away online for a salad that shouts "Summer!" and has 'em asking "More! More!" And with cukes being so reasonable, make a double batch because "OOH IT'S SO GOOD!!®"
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