As I was searching for a new salad to try for Memorial Day weekend, I came across a couple that actually pulled me back into the past and brought a smile to my face.
I grew up in North Dakota in a town of maybe 40 people so let’s just say it was a rural environment. We grew most of what we ate and two things from the garden that seemed to be at every meal were cucumbers and dill. My Grandma was from Germany and her Cucumber and Vinegar cucumber salad was always on the table. Of course it had dill in it as well as the potato salad, the jars of canned dill pickles and on and on. To this day I love dill.
So when I came across this salad I thought of my childhood and my Grandma. I cannot wait to make it this Memorial Day weekend and although it isn’t her recipe, I hope it is just as good and I know it will make me smile.
Creamy Dill Cucumber Salad
Ingredients
- 2 large cucumbers thinly sliced
- 1 sprig fresh dill washed and finely chopped
- 2 green onions washed and thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1-2 tablespoons light mayonnaise
- 1 teaspoon salt
- fresh ground pepper to taste
- 1 handful cherry tomatoes halved and seeded (optional)
Instructions
-
Place cucumber slices in large colander and toss with salt. Place colander over kitchen sink and allow to drain for 30 to 60 minutes
-
In small bowl, combine mayonnaise, sugar, and vinegar, mix well and set aside.
-
Place drained cucumber slices in large mixing bowl. Add mayonnaise and vinegar mixture, along with remaining ingredients.
-
Gently fold with large wooden spoon.
-
Refrigerate for one hour before serving, covered and sealed.
- Makes six servings
BONUS!!
I wasn’t looking for a “fluff” salad recipe (you know those salads that are more like desserts than salads) but this one popped up and again it brought me back to my childhood. Oh how I loved Creamsicle ice cream pops from the little general store. And I truly think every fluff salad back then had mandarin oranges. They were such a novelty. LOL. I am showing my age. So in honor of my childhood and all fluff salads…..this one is going on my list. Consider it a bonus!
Creamsicle Salad
Ingredients:
- 1 small box orange Jell-O
- 1 small box instant vanilla pudding
- 1 cup boiling water
- ½ cup cold water
- 1 (8-oz) tub Cool-Whip
- 11 oz mandarin oranges, drained, reserve a few for garnish
- 1 cup mini marshmallows, reserve a few for garnish
Directions
- In a large bowl, combine Jell-O and boiling water. Mix well to dissolve.
- Add cold water. Chill for 20 minutes.
- Whisk in pudding mix until smooth. Chill for 10 minutes, until thickened.
- Fold in Cool-Whip, oranges and marshmallows.
- Chill until set, about an hour.
- Garnish with extra oranges and marshmallows.
Kitchen Counter
Serves 4-6.
I hope you have a very blessed Memorial Day weekend creating new memories as well as reliving those from the past.
