While the actual definition of the phrase "cool as a cucumber" is "calm and unruffled," I've decided to change it to "something that sounds tasty even when it's 150 degrees in your kitchen." Hey.... any idiot can be a writer, but it takes a special kind of idiot to change an idiom. Yeah, that's right. I'm that special kind of idiot.
Cucumber salads are just perfect for this extremely warm weather we've been having. Slap it together in the morning and it's ready to eat by the evening meal, preferably with something grilled outside as the main entree. Take note that those are not red onions in this salad, but rather my gorgeous purple peppers I was bragging about last week.
"Cool As A Cucumber" Salad
4 cups thinly sliced cucumber
1 cup thinly sliced sweet onion
1 bell pepper (any color) thinly sliced
1/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tsp celery seed
2 TBSP Splenda (or sugar)
the juice of one half lime
kosher salt and pepper
Combine the sliced veggies in a large bowl. In a small bowl mix the remaining ingredients. Check dressing and adjust salt and pepper seasoning as needed.
Stir the dressing into the veggies and combine well. Refrigerate for at least 4 hours for best flavor.
I'm entering this recipe in Jen's Kitchen Bootcamp Challenge for July.
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