Chunky cucumber-yogurt salad
1
Points®
Total time: 20 min • Prep: 10 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 low fat yogurt
¾ cup(s)
White wine vinegar
2 tsp
Dill
¼ cup(s), chopped
Table salt
½ tsp
Black pepper
¼ tsp
Cucumber
4 medium, peeled, halved, seeded, and cut into 1/4-inch slices
Red onion
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
Serving size: 1 1/4 cups
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