Cucumber Salad recipe

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Ingredients

4 medium cucumbers, peeled and diced
1 (8 ounce) container vanilla low-fat yogurt
1 (8 ounce) container reduced-fat sour cream
½ cup diced onion
2 cloves garlic, minced
1 tablespoon dried dill weed
salt and pepper to taste

Nutrition Info

55.5 calories
carbohydrate: 6.8 g
cholesterol: 8.2 mg
fat: 2.6 g
fiber: 0.5 g
protein: 2.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 35.3 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Drain cucumbers for a few minutes on paper towels. In a serving dish, stir together the yogurt, sour cream, onion, garlic, and dill. Add cucumbers, and gently mix to coat. Season with salt and pepper. Refrigerate for a couple of hours before serving for best flavor.

Recipe Yield

12 servings

Recipe Note

A cool cucumber salad with low fat dressing that is great for bar-b-ques.

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