Cucumber and Pimiento Salad

Score cucumbers lengthwise with tines of a fork; cut lengthwise in half. Remove and discard seeds; cut cucumbers into thin slices; pat dry with paper toweling. Whisk lemon juice, honey, salt, pepper and onion powder together in medium-sized bowl; add cucumbers; toss to coat. Refrigerate covered, stirring occasionally, 1 to 2 hours.

Combine sour cream, mayonnaise and the pimentos in medium-size bowl. Refrigerate covered 1 to 2 hours.

Drain cucumbers, reserving 3 tablespoons marinade. Pat cucumbers dry with paper toweling. Whisk reserved marinade into cream mixture. Stir in cucumbers. Serve on lettuce-lined plate.