Blue Cheese Cucumber Salad

Servings: 8


2 medium cucumbers, thinly sliced
1 cup (8 ounces) sour cream
1/2 cup (2 ounces) crumbled Wisconsin blue cheese
1/2 teaspoon celery salt
1/4 teaspoon pepper
1 medium onion, sliced
4 medium tomatoes, sliced

Cooking Directions:

Layer cucumbers in a bowl, lightly salting each layer. Let stand 30 minutes. Rinse and pat dry. Combine sour cream, blue and seasonings; mix well. Spoon sour cream mixture over combined cucumbers and onion; toss lightly. Serve on salad plates lined with tomato slices.

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