Sliced cucumbers and onion, marinated overnight in a seasoned sour cream and blue cheese dressing, are served atop a bed of iceberg lettuce with diced tomatoes.

Blue Cheese Cucumber Salad

1/2 cup (2 ounces) crumbled Wisconsin Blue cheese
1/2 cup dairy sour cream
2 teaspoons paprika
1 teaspoon celery salt
1 teaspoon granulated sugar
1/4 teaspoon pepper
1 medium onion, chopped
2 medium cucumbers, thinly sliced
1/2 iceberg lettuce, torn into bite-size pieces
3 medium tomatoes, coarsely chopped

1. In a small bowl, beat together cheese, sour cream and seasonings until well-blended.
2. Stir in onion and cucumber, Cover and refrigerate overnight.
3. To serve, arrange lettuce on serving platter. Place tomatoes on lettuce. Spoon blue cheese mixture over tomatoes.

Makes 8 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.