Cucumber and Grape Salad

A recipe from Lowfat Living cookbook-altered a little. Ideally, this should be prepared in summer when cucumbers are in season. The original recipe specifies one half cup sour cream (or yogurt). I replaced part of the sour cream with some olive oil.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Salad

• 1  cucumber, peeled and thinly sliced (read *NOTE)
• 3  lemon cucumbers, thinly sliced
• 1  cup green grape, cut in half
• 1  cup red seedless grapes, cut in half
• 2  stalks  organic celery & leaves, chopped

• Dressing

• 1⁄4 cup sour cream (optional) or 1⁄4 cup plain yogurt (optional)
• 2  tablespoons extra virgin olive oil
• 2  tablespoons apple cider vinegar or 2  tablespoons white wine vinegar
• 1  teaspoon dried dill or 1  tablespoon fresh dill
• 2  teaspoons fresh chives, minced
• 1  teaspoon Dijon mustard
• 1  teaspoon honey, softened or 1  teaspoon raw sugar
•  fresh ground black pepper

Directions

1. *NOTE: If using cucumbers from the garden, and/or organic cucumbers, it is not necessary to peel them unless you wish. Store bought cucumbers (especially conventional produce) need to be peeled to remove the wax.
2. In a large salad bowl, combine the cucumbers, grapes and celery.
3. In a small non-reactive bowl combine the dressing. Pour over the cucumber mixture and toss gently.
4. Season with freshly ground black pepper.
5. Cover and chill until ready to serve.