When I grill I either like to have sides that can be put on the grill at the same time, or are prepared earlier in the day. This recipe is a Creamy Cucumber Salad that NEEDS to be made at least 4 hours earlier so it can marinade. It is so simple to make Little Chef D was a little bored making it herself!
The first step is to mince the onion and slice cucumber. Half your cucumber lengthwise and then cut it thinly across. Little Chef D did not want to do this task today so I helped her out. She also picked out her own clothes today. The black polka dots is the apron which actually looks better with her sweater then what she has on underneath!
In a Pyrex Bowl combine all the ingredients and stir. She is a pro at measuring now and so the novelty has worn off.
Add the cucumbers, cover and let it do its thing in the refrigerator. Every so often stir. After 4 hours or more you are ready to partake.
My Little Chefs were skeptical about this side when they saw it on the table, but they all wanted seconds! This might have just become our new favorite!
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Better Homes and Garden New Grilling Book
1 large cucumber, halved length wise and thinly sliced (3 cups)
1 small onion, thinly sliced (1/3 cup)
1/2 cup plain yogurt or dairy sour cream (we used yogurt)
1 Tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon dried dill
dash of black pepper
For marinade, in a covered container combine yogurt, vinegar, sugar, salt, dill and pepper. Add cucumber and onion; toss to coat. Cover and chill for 4 to 24 hours, stirring often. Stir before serving.