Chunky cucumber-yogurt salad

1
1
1
SmartPoints® value per serving
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
4
Difficulty
Easy
Creamy and crispy, this versatile salad makes a delicious side dish anytime of the year. We recommend using white vinegar because of its neutral flavor but if you prefer the zing of apple cider it could be easily used instead. Because cucumbers tend to weep if they sit too long after being sliced, this salad is best eaten the day it's prepared. Toss some chopped fresh mint into the salad along with the yogurt and dill in step 1. For variation, dice the cucumber and red onion instead and serve it as relish for grilled chicken, fish or beef or as a sandwich spread.

Ingredients

Plain lowfat yogurt

¾ cup(s)

White vinegar

2 tsp, or cider vinegar

Dill

¼ cup(s), chopped fresh

Table salt

½ tsp

Black pepper

¼ tsp

Cucumber(s)

4 medium, peeled, halved, seeded, and cut into 1/4-inch slices

Uncooked red onion(s)

1 small, very thinly sliced

Instructions

  1. To make dressing, whisk together yogurt, vinegar, dill, salt, and pepper in small bowl.
  2. Combine cucumbers and onion in serving bowl. Add dressing and toss until coated evenly.
  3. Per serving: 1 1/4 cups