Chunky cucumber-yogurt salad
1
PersonalPoints™ 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