Cucumber Salad
Source: Eating Right Is Basic Michigan State University Cooperative Extension Service Nutrition Education Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
This cucumber salad has a light and creamy dressing. Make it ahead of time and chill it in the refrigerator until you are ready to serve it.
- Makes
- 2 servings
Ingredients
- 1 large cucumber
- 2 tablespoons low-fat yogurt
- 1 tablespoon vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 1 teaspoon dill weed
- 1 dash black pepper
Directions
- Wash hands with soap and water.
- Peel and thinly slice cucumber.
- Mix all other ingredients in the mixing bowl.
- Add cucumber slices and stir until coated.
- Chill until serving.
Notes
Learn more about: Cucumbers Herbs
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