Greek Cucumber Salad
Recipe: #12749
June 11, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Cucumber, Greek, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Yogurt, more
"This will become your new summer go-to salad for BBQ`s and picnics, you MUST use only Greek yogurt for this, don`t bother to make this if your plans are to use anything else! All amounts may be adjusted to taste. You can also add in some crumbled feta cheese if desired."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (39.7 g)
- Calories 39.5
- Total Fat - 0.8 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 302.7 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 0.5 g
- Sugars - 0.9 g
- Protein - 1.5 g
- Calcium - 64.9 mg
- Iron - 0.6 mg
- Vitamin C - 1.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel the cucumbers then slice in half. Using a large or small spoon scrape out the middle soft part with the seeds, then slice cucumbers. Using paper towels pat the slices dry (do not have to dry completely, just enough to remove any top moisture).
Step 2
In a medium bowl combine yogurt, dill, vinegar, sugar, salt, pepper and garlic powder.
Step 3
Add cucumber slices to bowl and toss with yogurt/dill mixture until combined well.
Step 4
Add additional salt and pepper if needed.
Step 5
Refrigerate covered until ready to serve.
Tips
No special items needed.
1 Reviews
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