Jane Windham’s recipe for Cucumber Salad
This light, creamy refreshing cucumber salad makes a great summer side when homegrown cucumbers are plentiful.
Prep Time 10 minutes
Refrigeration time 3 hours
Servings 8
Ingredients
1 package lime jello 3 ounces
3/4 cup hot water
1 cup sour cream
1 cup cottage cheese small curd
2 tbsp sweet onion grated
3/4 cup cucumber peeled and grated
Instructions
Combine jello and hot water; set aside to cool but do not refrigerate.
Using a box grater, grate the onion and the cucumber. Place in a colander to drain.
Whisk the sour cream into the cool jello mixture. Add the cottage cheese, grated onion and cucumber. Stir to mix all ingredients thoroughly. Refrigerate for at least 3 hours or overnight.
To serve, cut into squares and serve on lettuce leaves. Garnish with a dollop of sour cream and chopped parsley, if desired.
S
ee more from Jane Windham at cottageatthecrossroads.com.