Creamy Cucumber-Veggie Salad
Recipe: #17021
January 26, 2015
"This recipe was mentioned briefly in the intro to my "Loaded Deviled Eggs (No Mayo)" recipe as 1 of the main reasons Siggi married me. It was also my most popular recipe at the site that was "home for us" before Zazz. This version has been updated a bit to allow for the addition of an optional ingredient that Siggi esp favors. The recipe makes a lot, but is easily halved. 20 min has been allowed for ingredient prep. Enjoy!"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (146.2 g)
- Calories 91.9
- Total Fat - 3.1 g
- Saturated Fat - 0.5 g
- Cholesterol - 3.8 mg
- Sodium - 425.5 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 1.2 g
- Sugars - 9.4 g
- Protein - 1.6 g
- Calcium - 25.8 mg
- Iron - 0.8 mg
- Vitamin C - 32.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prep all veggie ingredients & olives (if using) as specified in the ingredient list & add to a large bowl as you go.
Step 2
Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hrs (stirring at least once to redistribute the ingredients).
NOTE #1: The cucumber cut is esp important & key to success. If thin-sliced, most cucumbers wilt, their crunch does not survive & their excess moistur creates a watery mess
NOTE #2: When all ingredients have been combined, the mixture will appear dry & lack the creamy texture you expected. Not to worry as that will change quickly
NOTE #3: The amount of salt used has been left small to allow for personal preferences, so I suggest you taste the salad for this & adjust the salt content B4 serving as desired
Tips & Variations
- No special items are required
2 Reviews
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