When I was little my Dad used to throw the ultimate backyard BBQs. From nice corn over the cob with honey butter and sodium to his famous picnic salads, Father was the man who knew steps to make you smile with a Dixie paper plate full of your favorite colorful summer meals. I remember sitting on checkered picnic blankets with my cousins once we held juicy watermelon wedges and patiently waited for the others of our food.
As I got older I begun to crave Dad’s salads; my favorites being his tuna noodle salad with fresh nice peas and his tangy special dilly cucumber salad. The tuna noodle salad was made cooking with pigs feet baby circular noodles and frequently eaten direct from the bowl using a spoon. The cucumber salad was made out of thinly chopped up cucumbers that marinated a few hours until they dropped their extreme crunch and soaked up the nice dressing.
When high school graduation came about and it had been period for my grad party, I asked Father to create both of his famous salads and to save some for me personally in the fridge, in the event it all got eaten (it did). It had been one of the last things Dad would make for me before he passed away that Summer. Simple, but among my favorite remembrances I have: Dad inside our kitchen combining collectively something he knew so well, then going to setup the badminton net in the yard.
I can’t state that Dad made a wholesome cucumber salad as his edition happened to call for Wonder Whip and sugar. While I always respect a genuine, I couldn’t help but swap out the mayo for proteins packed greek yogurt, and make use of less glucose than called for in his formula. I understand he wouldn’t brain me making just a few adjustments (smiling when i write this).
This recipe today is created together with my friends at Peapod , who asked me to talk about a summer side dish because of their blog I could think of no better salad recipe then that one on a warm summer day. It’s easy to create and something of my favorites to chow down on because it’s both relaxing and light.
P.S. Buying from Peapod when you are planning a BBQ is really a air flow. This salad is also particularly wonderful on top of grilled chicken since it slightly reminds me of the greek cucumber sauce. I am hoping you enjoy it as much as I do!
Dad’s Dilly Greek Yogurt Cucumber Salad
1/2 little red onion, thinly sliced
1/2 cup 2% basic greek yogurt
1 1/2 tablespoons chopped dill
1 tablespoon apple cider vinegar
2 teaspoons honey or sugars, to taste
Freshly ground salt and pepper, to taste
Add greek yogurt, dill, apple cider vinegar and honey/glucose to a big bowl. Mix together to mix. Next add in cucumbers and crimson onion to the dish and fold everything collectively until well mixed as well as the dressing offers covered the cucumbers. Time of year with sodium and pepper to flavor. Cover and refrigerate for at least an hour before providing. Best if served within a day of making.