Fresh Cucumber Salad
4 small cucumbers, sliced thinly
1 small yellow sweet or Vidalia onion, sliced thinly
1/4 cup sour cream
3 T red wine vinegar
1/4 t honey Dijon mustard
2 tsp sugar
1/2 tsp salt
cracked black pepper to taste
In a blender, combine all ingredients except the cucumbers and onions and blend until smooth. This is the dressing.
In a small casserole dish, a glass loaf pan works well, layer the cucumber, then onion, then dressing alternatively until all ingredients are gone. You can also double this recipe and use an 8 x 8 square baking dish.
Refrigerate for at least one hour before serving. Makes four to six servings.