Creamy Cucumber Salad
 Creamy cucumber salad with crunchy cucumbers, mellow red onions, and a cool, dill-packed dressing—made for summer cookouts. Ingredients 2 English cucumbers (also called hothouse cucumbers) ½ medium red onion, finely sliced (about ⅔ cup) ¾ teaspoon salt ½ cup sour cream ¼ cup mayonnaise, best quality such as Hellmann's or Duke's 2 tablespoons white wine vinegar ⅓ cup chopped fresh dill ¾ teaspoon sugar ½ teaspoon freshly ground black pepper, to taste 2 English cucumbers (also called hothouse cucumbers) ½ medium red onion, finely sliced (about ⅔ cup) ¾ teaspoon salt ½ cup sour cream ¼ cup mayonnaise, best quality such as Hellmann's or Duke's 2 tablespoons white wine vinegar ⅓ cup chopped fresh dill ¾ teaspoon sugar ½ teaspoon freshly ground black pepper, to taste Instructions Cut the cucumbers in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with the salt and let sit in the sink for at least 30 minutes, until the water drains out. Meanwhile, make the dressing: In a medium bowl, combine the sour cream, mayonnaise, white wine vinegar, dill, sugar, and black pepper and mix well. When the cucumbers and onions are ready, release any excess water by tapping the colander several times on the base of the sink, then use a large wad of paper towels or clean dish towel to pat the vegetables dry. Add the vegetables to the dressing and toss well. Cover and chill until ready to serve. Make-Ahead Instructions: The salad can be made and stored in an airtight container in the refrigerator up to 1 day ahead of serving. Cut the cucumbers in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with the salt and let sit in the sink for at least 30 minutes, until the water drains out. Meanwhile, make the dressing: In a medium bowl, combine the sour cream, mayonnaise, white wine vinegar, dill, sugar, and black pepper and mix well. When the cucumbers and onions are ready, release any excess water by tapping the colander several times on the base of the sink, then use a large wad of paper towels or clean dish towel to pat the vegetables dry. Add the vegetables to the dressing and toss well. Cover and chill until ready to serve. Make-Ahead Instructions: The salad can be made and stored in an airtight container in the refrigerator up to 1 day ahead of serving. Nutrition Information Powered by Per serving (6 servings) Calories: 126 Fat: 11 g Saturated fat: 3 g Carbohydrates: 6 g Sugar: 3 g Fiber: 1 g Protein: 1 g Sodium: 336 mg Cholesterol: 14 mg Per serving (6 servings) Calories: 126 Fat: 11 g Saturated fat: 3 g Carbohydrates: 6 g Sugar: 3 g Fiber: 1 g Protein: 1 g Sodium: 336 mg Cholesterol: 14 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.