CUCUMBER AND GRAPE SALAD

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Cucumber and Grape Salad image

A recipe from Lowfat Living cookbook-altered a little. Ideally, this should be prepared in summer when cucumbers are in season. The original recipe specifies one half cup sour cream (or yogurt). I replaced part of the sour cream with some olive oil.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 cucumber, peeled and thinly sliced (read *NOTE)
3 lemon cucumbers, thinly sliced
1 cup green grape, cut in half
1 cup red seedless grapes, cut in half
2 stalks organic celery & leaves, chopped
1/4 cup sour cream (optional) or 1/4 cup plain yogurt (optional)
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar or 2 tablespoons white wine vinegar
1 teaspoon dried dill or 1 tablespoon fresh dill
2 teaspoons fresh chives, minced
1 teaspoon Dijon mustard
1 teaspoon honey, softened or 1 teaspoon raw sugar
fresh ground black pepper

Steps:

  • *NOTE: If using cucumbers from the garden, and/or organic cucumbers, it is not necessary to peel them unless you wish. Store bought cucumbers (especially conventional produce) need to be peeled to remove the wax.
  • In a large salad bowl, combine the cucumbers, grapes and celery.
  • In a small non-reactive bowl combine the dressing. Pour over the cucumber mixture and toss gently.
  • Season with freshly ground black pepper.
  • Cover and chill until ready to serve.

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