Creamy Cucumber Summer Salad
This creamy cucumber summer salad is a simple salad that uses ingredients you probably already have in your refrigerator. With fresh cucumbers, carrots and corn, this easy salad recipe use a homemade salad dressing recipe with sour cream and herbs for full flavor. It's always a good idea when making salad use fresh produce. According to the Environmental Workers Group cucumbers and carrots are vegetables that have pesticide residual, so it's always a good idea to buy these organic whenever possible.
If you are buying non-organic simply wash your fresh produce in a distilled white vinegar and water solution. Use 10% vinegar to 90% water. Some pesticides will penetrate through the skins as well and in the case of carrots and cucumbers peeling the skins off will help.
Corn is one of the clean 15 vegetables that has little to no pesticide residual. With each serving of this easy, delicious salad recipe, there is 12 % of the daily recommended allowance of dietary fiber, 3.8g of protein, 59% of Vitamin A, 16% of Vitamin C, 7% Calcium and 15% of daily recommended allowance of iron. You can print this recipe and try it as is, or add some of your favorite vegetables to the salad. Using fresh produce and making your salad dressing recipe, allows you to adjust the simple salad to your personal taste. **
This is a printable recipe.
1 Long English cucumber or 3 small Persian cucumbers
3 green onions, chopped
1 carrot, peeled and sliced or chopped into small pieces
2 cups corn,(1 ear of fresh corn cooked or you can use frozen thawed corn)
1/2 cup sour cream
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
Wash, dry and slice the cucumber into quarter rounds, then cut into 1/2 inch chunks.
Chop the green onions into 1/4 inch pieces.
Wash and cut the carrot into rounds or small pieces depending on the width of the carrot. We used farm fresh carrot so washed but did not peel. If the carrot skins are tough, go ahead and peel it first.
If using fresh corn on the cob, boil for 5 minutes to cook, let cool then cut the corn off for your salad. This is the tastiest, but if you don't have fresh, use frozen, not canned.
Put all the vegetables into a bowl and add the sour cream, dried oregano, salt and pepper. Do a taste test and see if you need to add more salt.
*Note you can also add a little extra sour cream if you want it even creamier.
Stir gently to combine and serve.
Nutrition Facts for: Creamy Cucumber Summer Salad From Grandmother's Kitchen
Ingredients: Cucumber, green onions, carrot, corn, sour cream, oregano, salt, pepper.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 4 servings.
* Per Serving:Calories 147, Calories from Fat 60, Total Fat 6.7g 10%, Saturated Fat 3.9g 19%, Cholesterol 13mg 4%, Sodium 321mg 13%, Potassium 421mg 12%, Carbohydrates 21.6g 7%, Dietary Fiber 3.1g 12%, Sugars 4.7g, Protein 3.8g, Vitamin A 59%, Vitamin C 16%, Calcium 7%, Iron 15%
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