Salad: Creamy Dilled Cucumber Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 whole english cucumber, peeled and thinly sliced 0.25 cup Sour Cream 0.5 cup Fage Greek Yogurt 2% plain 1 tsp Dill weed, dried 0.25 tsp Salt 0.125 tsp Pepper, white
place thinly sliced cucumbers in a strainer. lightly salt, and let sit (in sink or over a bowl) for 20-30 minutes. (This is a critical part of the process because it drives out the excess moisture and keeps you dressing from getting thin and watery.)
after 20-30 minutes standing, place slices between paper towels and pat dry to get rid of any excess moisture.
combine all remaining ingredients in a bowl. fold in cucumbers. chill for at least an hour to allow flavors to marry well.
keeps well for several days
approximate yield: 2 1/2 cups
Serving Size: 1/2 cup
after 20-30 minutes standing, place slices between paper towels and pat dry to get rid of any excess moisture.
combine all remaining ingredients in a bowl. fold in cucumbers. chill for at least an hour to allow flavors to marry well.
keeps well for several days
approximate yield: 2 1/2 cups
Serving Size: 1/2 cup
Nutritional Info Amount Per Serving
- Calories: 51.4
- Total Fat: 2.9 g
- Cholesterol: 6.2 mg
- Sodium: 131.9 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.2 g
- Protein: 3.3 g
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