I decided to make a quick salad to go with my Indiana Pork Tenderloin Sandwiches. Cooking Light magazine was my inspiration for this too!
It is cool and crisp, the perfect summer salad.
What you need,
3 small cucumbers, sliced thinly
½ cup thinly sliced red onion
3 tbsp. cider vinegar
½ cup sour cream
3 tbsp. chopped fresh mint
1 tsp. grated lemon zest
6 radishes, thinly sliced
Salt and Pepper
Spread the cucumber slices in a single layer on a paper towel lined baking sheet, refrigerate for 20 minutes. In a bowl combine the onion and vinegar and let stand for 20 minutes.
Whisk the sour cream, mint and lemon zest together in a large bowl.
Add the onion mixture to the sour cream mixture and stir to combine.
Stir in the cucumbers and radish then stir to coat.
Season the salad with salt and pepper to taste.
You can serve right away for let the salad stand in the fridge for an hour or so, not much longer or it starts to get to runny.
There you have it, a great side dish for any summer meal. Simple but delicious!
Recipe from Cooking Light Magazine