Thursday, March 31, 2016

Cucumber Salad

I'm so thankful for a brand new opportunity that has come my way. I've been asked to create new recipes using the wonderful variety of pantry products from a semi-local family-owned vineyard.

Gainey Vineyard lies on a glorious stretch of property amid the rolling green hills of the Santa Ynez Valley here in California.

On a recent trip (on our way up to visit Solvang), my husband and I picked up a jar of their Artichoke Chardonnay Pesto. I used it in a recipe and let the folks at Gainey know about the recipe I'd come up with (because it was THAT delicious) and they asked if I'd be willing to do the same using some of their other products.


So, here is one recent creation. It's a light and refreshing cucumber salad using Gainey's Lemony Dill Seasoning. You'll find this and many other pantry products HERE

Cucumber Salad

1 med. English cucumber, thinly sliced (using a mandolin slicer if possible)
½ med. English cucumber, diced small
½ red onion, thinly sliced
½ c. plain yogurt
2 Tbsp. Gainey Vineyard Lemony Dill Seasoning
1 Tbsp. white vinegar
1 tsp. sugar
1 tsp. lime juice
Salt and pepper to taste

In medium bowl, combine plain yogurt with lemony dill seasoning. Add vinegar, sugar, lime juice and salt and pepper.

Add sliced cucumber, diced cucumber and red onion. Mix well making sure dressing is evenly distributed and cucumber pieces are coated evenly.

Note: This refreshing salad is great by itself, and is also delicious topped on crackers or flat bread. Perfect for spring and summer get-togethers.

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