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Side Dish

Cucumber Salad

Remember those glorious late-summer days at grandma's house? She always had an abundance of fresh cucumbers picked daily from her backyard garden plot. They were the most beautiful green color with the biggest crunch, and sometimes you'd eat them straight off the vine! Grandma would slice the cucumbers paper thin and soak them in vinegar to serve as a tangy side with lunch or dinner. You can bring back all of those childhood memories but add a grown-up twist with our Cucumber Salad. All you have to do is slice up a cucumber and sprinkle with salt, then cover with water and soak. In a separate bowl, make the dressing for your Cucumber Salad by combining Smith's Sour Cream, vinegar, sugar and dill weed. (If it's too thick, you can add a splash of Smith's Milk or cream.) Drain the cucumbers, then toss with that creamy dressing. It will have you dreaming of summer no matter what time of year you make it!

How to Make


  • 1 medium cucumber, sliced
  • 1 tsp salt
  • 3 tbsp Smith's sour cream
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1/4 tsp dill weed


  1. Sprinkle cucumber slices with salt; cover with water, soak.
  2. Combine Smith's sour cream, vinegar, sugar and dill weed.
  3. Drain cucumber, add dressing.
  4. If dressing is too thick, add a small amount of Smith's milk or cream.


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