Refreshing Cucumber Salad

Servings: 4

Serving Size: about 1 cup

WW Points+: 1       Calories: 49.0       Total Fat: 0.3 g

My Mom used to make this Hungarian cucumber salad all the time. She got the recipe from my Grandmother on my dad's side and it is so refreshing on hot summer days. 

I wasn't 100% positive of the exact recipe, and my Mom can't quite remember it either, but we did remember the basics: cucumbers prepared in salt to release extra moisture, sour cream, and lots of paprika. I did add a bit of lemon juice and a few onion slices to give it a little extra flavor and it came out great. I remember when my Mom would make this in the summer and we would all steal some of the cold, salted cucumber slices before they were ready for the salad. Salty goodness!

I know my Mom and my Grandmother used regular sour cream, but I wanted to keep it light and healthy so I used fat free. Fat free is a little more watery than the regular sour cream so you need to be sure to get as much of the extra moisture from the cucumber out beforehand. By sprinkling them with salt and letting them sit, a lot of the moisture will come out.

This salad is perfect as a side dish for BBQs and is so refreshing when it's hot out. It's best when served very very cold! Enjoy!

Ingredients:

• 1 large English Cucumber, peeled and sliced
• Salt, enough to coat the cucumber slices (will be rinsed off)
• 2 oz Yellow Onion, thinly sliced
• 1/2 cup Fat Free Sour Cream
• 1 1/2 tsp Paprika
• 1/2 tbsp Lemon Juice
• 1/2 tsp Black Pepper

Peel and slice the Cucumber into even slices. Place a colander over paper towels or in your sink. Add cucumber slices to the colander and sprinkle with enough salt to lightly coat them. 

Toss to coat and let sit for at least a half hour, tossing occasionally.

After they have been sitting in the salt for a while, rinse the cucumber slices slightly to remove any excess salt and then squeeze the slices dry in paper towels. Place slices into a large mixing bowl. 

In a small bowl, add Sour Cream, Lemon Juice, Paprika, and Black Pepper.

Stir well until the sour cream takes on a slight pinkish color. 

Slice Onions thinly, add to the Cucumbers, and toss. 

Add the Paprika and Sour Cream mixture to the bowl and toss everything to coat evenly.

Refrigerate and serve very cold. Enjoy!

Love, Monica

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