Thursday, October 11, 2012

Creamy Cucumber Salad

Sunday night and all day Monday I was suuuuper sore from The Dirty 30.  You know how when you overdo it, you always feel it the most a couple days afterwards?  Yea.  That was me...but, at least I can find some solace in the fact that I'm one of these people...



As we march right into fall, I need to really remember this...



I believe I mentioned a while back, that for our two year wedding anniversary David and I bought each other road bikes.  Tulsa has an absolutely awesome trail system and I've been utilizing this...A LOT.  In fact, my weekly exercise regime has been approximately two days on the bike and two days in the gym.  I think I'm in love...with my bike.  But, last week I got caught out when the wind was horrendous.  Ever tried to ride a bike in strong winds?  No fun...at all.  And since then it's been kinda windy and kinda cold (at least in the mornings when I work out).  And it's Thursday and the bike has hung on it's rack all this week, getting zero of my attention.  So, maybe tomorrow?  I'll keep the above pinned quote in mind tomorrow when I crawl out of bed.

With all of this exercise and soreness talk, I thought I'd share with you a pretty healthy recipe that I've encountered recently...and love.  I copied this recipe out of my MIL's Cooks Country a while back and haven't had any cucumbers on hand to give it a go.  Well, if you have a home garden...or have a friend or family member who has one...then you've probably noticed a run on cucumbers this year.  My in-laws are covered up in these and peppers.  With the cucumbers they gave me (David doesn't like cucumbers, so yes, they were for me and me alone) I've made two batches of this recipe and have loved every forkful.  

Creamy Cucumber Salad
Cooks Country

3 cucumbers, peeled, halved lengthwise, seeded, and sliced thin (home-grown cucumbers tend to run smaller/skinnier, so I used 4 and didn't de-seed since there wasn't much to de-seed)
1/2 cup thinly sliced red onion
3 tbs cider vinegar
1/2 cup sour cream (you could easily use Greek yogurt and health-ify this recipe even more)
1/4 cup minced fresh dill
1/3 tsp granulated sugar
salt and pepper

Spread cucumber slices in single layer on paper towel-lined baking sheet; refrigerate for 20 minutes.


Combine onion and vinegar in a bowl and let sit for 20 minutes.


Whisk sour cream (or Greek yogurt), dill, sugar and 1/2 tsp salt together in a large bowl.


Add cucumbers and onion-vinegar mixture, and toss to combine.  Season with salt and pepper to taste. 


Enjoy!

I'm seriously diggin' on this recipe.  In fact, I can't wait for more leftovers tonight with my supper!  Try it out, it's super quick-to-make and super tasty!

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