Brian McKee's Recipe

Creamy Cucumber Ranch Salad

Category: Recipes

5-6 Large Cucumbers (10-12 Cups Sliced)
1 Medium-Large Vidalia Onion (1 1/2 Cups)
1 1/2 Tablespoons Salt
16 Ounce Sour Cream or Plain Yogart
1 Teaspoon Dill
1/4 Teaspoon White Pepper
4 Teaspoons Ranch Dressing mix

Peel and thinly slice cucmbers. Cut onion in half and thinly slice. Combine cucumber, onion, and salt in a strainer to drain suspened in a bowl. Let drain in refridgerator several hours or preferable over night, this will produce a thicker sauce in the end. Drain juice from bowl and combine all ingredients. Serve chilled. Can be garnished with cut up garlic chives, parsly, and a light dusting of paprika.