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Cucumber and Green Onion Salad




Source of Recipe


C recipe copyright rjgainey


Recipe Introduction


Prep and cook time: About 30 Minutes
Makes: 4 to 6 Servings



List of Ingredients




2 cucumbers (about 1-1/2 lb. total), thinly sliced
2 teaspoons salt
1/4 cup thinly sliced green onion (tops included)
1 packet Splenda
1/4 cup Seasoned Rice Vinegar (or 1/3 cup rice vinegar and 2 teaspoons
sugar)
1/2 cup sour cream
Salt and pepper to taste


Recipe



1. In a bowl, lightly crush cucumbers and salt with your hands. Let stand 20
minutes. In a colander, squeeze cucumbers gently and let drain. Rinse with
cool water, squeeze gently, and drain again. If prepared ahead, cover and
chill up to a day.

2. In a bowl, mix cucumbers with sliced onion, Splenda, and vinegar. Serve
in the bowl, or transfer with a slotted spoon to a platter. Serve
refrigerated or at room temperature. Garnish with a generous dollop of sour
cream. Season with salt and pepper to taste.