My neighborhood association is the best. Near the December holidays, we always have an appreciation dinner for the police and sheriff’s departments. And just before the busyness of summer starts, we have an appreciation luncheon for our fire department.
The purpose of the luncheon is to thank them for their service, but this year’s luncheon was especially meaningful, as the firefighters were called to an emergency that same morning. (Fortunately no one was hurt in the fire, and the home can be repaired.)
Like any potluck, it’s always wonderful to sample what everyone else brings. A favorite among the firefighters that day was my friend Jackie’s cucumber salad, which I’m sharing with you today. It’s a recipe she’s made for more than 15 summers.
Since the cucumbers thin the dressing with their natural moisture, I cut the dressing recipe in half, although I recommend the full amount of dill, fresh or dry. I hope you enjoy this cucumber salad as much as the firefighters and our neighborhood association did.
Jackie’s Cucumber Salad
½ cup light mayonnaise or salad dressing
2 tbsp. sugar
2 tsp. white distilled vinegar
½ tsp. dried dill weed or 1 tbsp. finely chopped fresh dill weed
Salt and black pepper to taste
4 cups Kirby or pickling cucumbers, thinly sliced
3 green onions, finely chopped
In a large bowl, combine mayonnaise, sugar, vinegar, dill, and salt and pepper if using. Whisk together well. Add sliced cucumbers and onions and toss well.
Cover and chill for at least 1 hour and up to 4 hours before serving.
Makes 8 servings.
Each ½ cup serving contains about 79 calories, 5 grams fat (0.7 grams saturated), 4 milligrams cholesterol, 0.5 grams protein, 9 grams carbohydrates, no dietary fiber, 106 milligrams sodium.
Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.