building new castles every day

In my lunch tote: Cucumber Salad

In Eatings on May 19, 2010 at 10:51 PM

Sandbox Cucumber Salad

Last weekend I went to Portland, Oregon and dined at the lovely Papa Haydn. Although my chorizo-fennel mussels were lush, Michele’s dinner choice reminded me how much I love cucumber salad. Thus I had to make my own! With carrots too, which were included by default of love for their colour.

Creamy [not-so-fat] Cucumber Salad

1 English cucumber, peeled and sliced into medallions
1/4 c shredded carrot (use a cheese grater!)
2 tbsp sour cream, reduced fat
2 tbsp plain yogurt, reduced fat
salt and pepper
splash of EVOO
splash of apple cider vinegar (or whatever vinegar is on hand)
dried dill (or fresh parsley would work)

Combine everything, minus the cucumber and carrots, in a small bowl. Then toss ’em in and coat thoroughly. You may need to add more salt, to your taste.

This salad was paired with a sandwich of Silver Hills flax bread spread with basil pesto, homemade hummus, avocado, and filled with sliced zucchini, tomatoes and lettuce. An apple, cherry yogurt and two homemade oatmeal-banana-pecan-chocolate chip cookies also found their way into my tote.


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