Greek Cucumber Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #10259
August 04, 2013
Categories: Salads, Vegetable Salad, Dairy, Vegetables, Cucumber, Mediterranean, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Picnic, Summer, Hand Mix/Whisk, Refrigerator, Diabetic, Gluten-Free, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Make it from scratch, Herbs, Yogurt more
"Quick and easy, refreshing, and a welcome change from the cucumbers in sour cream and vinegar my family makes by the gallon. You can use regular plain yogurt instead of Greek if you wish, but if you do you should drain it through cheesecloth for a couple of hours. Otherwise, the dressing will end up too soupy. Cook time is refrigeration time."
Ingredients
Nutritional
- Serving Size: 1 (75.9 g)
- Calories 44.7
- Total Fat - 0.1 g
- Saturated Fat - 0.1 g
- Cholesterol - 0.8 mg
- Sodium - 75.1 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 0.2 g
- Sugars - 8.3 g
- Protein - 2.1 g
- Calcium - 71 mg
- Iron - 0.2 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step 1
In a medium bowl, whisk together yogurt, dill, salt and pepper.
Step 2
Add cucumber pieces and stir to completely coat.
Step 3
Cover and refrigerate at least two hours before serving.
Tips & Variations
No special items needed.
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