This week’s recipe continues our trend of posting recipes for summer salads.

Cucumber Salad

2 (3 oz.) pkg. lime Jello
1 tsp. Salt
2 c. boiling water
1 c. Miracle Whip
½ c. sour cream
2 c. chopped cucumber
½ c. chopped pimento
2 T. chopped onion

Dissolve Jello and salt in hot water. Cool. Combine salad dressing and sour cream until well blended. Stir in gelatin. Chill until slightly thick, then add vegetables. Pour into 9×13-inch pan. Chill. Serves 8 to 12.

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.