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Blue Cheese Cucumber Salad

Servings: 8


2 large cucumbers, peeled (optional), seeded and thinly sliced
1 cup (8 ounces) sour cream
1/2 cup (2 ounces) Wisconsin blue cheese, crumbled
1/2 teaspoon celery salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
4 medium tomatoes, cut in 16 slices

Cooking Directions:

Layer cucumbers in bowl, lightly salting each layer. Let stand 30 minutes. Meanwhile, combine sour cream, blue cheese, celery salt and pepper. Mix well. Rinse cucumber slices and pat dry; combine with onion slices. Spoon sour cream mixture over and toss lightly. Place 2 tomato slices on each of 8 salad plates. Spoon cucumber salad over tomatoes.

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