Cucumber Dijoinaise
Portion Size: 1/2 cup
Yields: 8 servings
| Ingredients | Notes: |
| 4 medium size cucumbers | Wash and peel the cucumbers, then split them in half and remove the seeds with a spoon. Slice thinly. |
| 1 teaspoon salt | |
| 1/4 Cup olive oil | |
| 2 tablespoon red wine vinegar | |
| 1/4 teaspoon paprika | |
| 2 tablespoons Dijon mustard | |
| 2 tablespoons light sour cream | |
| 1/4 Cup minced fresh dill or 2 Tablespoons dried | Wash and mince fresh dill |
| 2 Tablespoons chopped fresh parsley or 1 Tablespoon dried. | Wash and chop |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Peel the cucumbers, then split them in half and remove the seeds with a spoon. Slice thinly. | |
| 2 | Sprinkle them with the salt, then toss well. | |
| 3 | Place them in a bowl for 1/2 hour. Squeeze the cucumbers dry and place them in a clean bowl. | |
| 4 | Combine the remaining ingredients for the dressing in a bowl. Add the cucumbers and mix well. | |
| 5 | Allow to marinate and chill. Sprinkle with chopped parsley before serving. |
Posted in Vegetable Salad Recipes
