Cucumber Salad

She Said:

This is one of my favorite side dishes. It's easy to make and it's always delicious. You can make it as healthy as you want, too - low fat, low carb, whatever. Or just make it the way nature intended. :)

2 large English cucumbers
6 green onions or half of a small yellow onion
2 cups sour cream (you can use light or fat-free or good ol' regular)
1 cup mayonnaise (same rules apply as the sour cream)
3 tablespoons sugar (when counting carbs, I use 2 tablespoons of Splenda instead)
2 teaspoons salt

Cream together the sour cream, mayonnaise, sugar and salt. Set aside.

Peel and slice the cucumbers very thin (I use a mandoline set on the thinnest setting - it makes them all uniform and it takes no time to slice them up). Slice the green onions or yellow onion very thin (I use a mandoline for the yellow onion, too). Place the vegetables in a large bowl. Pour the sour cream mixture over it and mix very well.

Cover with plastic wrap and refrigerate for several hours, stirring once in a while. (This is very important - the flavors need to marry to get this dish to taste its best - it's really good the next day, too!)

That's it! We had it with dinner last night and I was quite pleased! I could eat bowl after bowl of this stuff. Yum!

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He Said:

Every once in a while She gets a hankerin' for this cucumber salad that she's been making for years. I get very happy when one of those "whiles" occur and last night was just such a "while". You guys should so totally make this. It's easy to make and it is oh-my-good-golly delicious. In fact, take it to your next party. Trust me, you'll be a cuke-salad rock star!

Oh, and just a little tip. You might want to go with the ... erp! ... seedless variety of cucumber. Just .... erp! .... sayin'.