CREAMY CUCUMBER SALAD by NancyC        

Makes about 4 servings

• 3 medium-size cucumbers, peeled and thinly sliced
• 1 medium yellow onion or red onion, thinly sliced into rings
• 1 teaspoon sea salt
• 1/2 cup plain Greek yogurt or sour cream (light or regular)
• 2 Tablespoons mayonnaise or light mayonnaise
• 1 Tablespoon honey
• 2 Tablespoons white vinegar
• 1 Tablespoon minced fresh chives
• 1/2 teaspoon dried dill weed
• 1/8 teaspoon pepper
• Optional: Additional 1/2 to 1 Tablespoon minced fresh chives for garnish
• Optional: lettuce leaves and cherry tomatoes, for serving with the cucumber salad

Place cucumber and onion slices in large bowl and sprinkle with sea salt; cover and refrigerate for 2 to 4 hours or overnight. Then drain the cucumber and onion mixture in a colander placed over a bowl or in your sink, letting it drain for 30 to 45 minutes. Place this drained mixture into a large bowl; set aside.

In a small bowl, combine plain Greek yogurt (or sour cream), mayonnaise, honey, vinegar, chives, dill weed, and pepper, until everything is well-blended and mixture is smooth.

When ready to serve, add the yogurt dressing to the cucumber/onion mixture and toss to coat. You can serve this over lettuce leaves or in a small serving bowl by itself or with some cherry tomatoes or tomato slices. Garnish with minced fresh chives if desired. NOTE: If not serving right away, refrigerate the cucumber/onion mixture and the yogurt dressing mixture separately until ready to serve.

Recipe from NancyC | nancy-c.com