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Cucumber-Mint Salad Dressing

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 4 cups
Category
Salad Dressings
Course
Other
Side Dishes
Preparation Method
No Cook
Credit
Longwood Inn, Marlboro, Vermont
Sources
Best Recipes from New England Inns
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This refreshing recipe for Cucumber-Mint Salad Dressing is best when made in a food processor. Serve it over chilled romaine and cherry tomatoes or with cut-up veggies.

Ingredients
2 cucumbers, peeled, halved, and seeded
1/2 cup fresh mint leaves
1 clove garlic
juice of 1/2 a lemon
2 cups sour cream
1/2 cup mayonnaise
1/3 cup red-wine vinegar
freshly ground black pepper, to taste
Instructions

In blender or food processor, add cucumbers, mint, garlic, and lemon juice and purée until smooth.

In a bowl, combine cucumber mixture with sour cream, mayonnaise, and vinegar. Season with pepper.

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The Old Farmer’s Almanac Editors

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Comments

Katherine Azad (not verified)

6 years 7 months ago

This sounds lovely, but I have a terrible time judging how much of a recipe my family will actually use. Will this keep in the fridge?

Anne (not verified)

2 years 10 months ago

I would recommend storing the Mint Cucumber Salad dressing in a jar in the coldest part of the refrigerator; use as soon as possible tho;