Summer Cucumber Salad with Sour Cream and Fresh Dill

Here is another variation of a cucumber salad recipe that I tested via a Facebook cooking group. Vibrant and refreshing, it pairs well with a number of main course dishes including grilled chicken, baby-back ribs and pork chops.

INGREDIENTS:

3 cups sliced and peeled cucumbers1/2 cup finely chopped red onion1/2 cup sour cream1 tbs. white vinegar, to taste1 tsp. sugar1/2 tsp. salt1 tsp. fresh-ground black pepper1/4 tsp. garlic powder (ensure you don’t use garlic salt)3 tbs. fresh chopped dill

DIRECTIONS:

In a large mixing bowl, carefully fold the ingredients together until the sour cream and vinegar are incorporated. Refrigerate for at least two hours before serving so the flavors have time to set.