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Cucumber-Mint Salad Dressing

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
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

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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Katherine Azad</span> Wed, 09/05/2018 - 11:18
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?
<span>Anne</span> Sat, 06/25/2022 - 07:27
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;