Cucumber Salad

Rita~'s Note:

This is a REFRESHING, tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise. Be sure to slice the cucumbers and onions very very thin! Serve as salad or top open faced sandwiches with it!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 cucumbers , very thinly sliced
• 1 red onion , very thinly sliced
• 2 tablespoons vinegar or 2 tablespoons lemon juice
• 2 tablespoons low-fat sour cream or 2 tablespoons yogurt
• salt and pepper , to taste (I like a lot of pepper)
• ½ teaspoon sugar
• 1 teaspoon chopped fresh dill

Directions:

1. Mix cucumbers and onions together.
2. Mix rest of ingredients together in a closed bowl and give a shake.
3. Add to cucumbers, chill till very cold & serve.

Reviews

[Leta]

A very good rendition of the classic cucumber salad. I used basil instead of the dill (personal preference). It was very good served as a side with roast chicken breast.

[Cindy-in-the-Kitchen]

Oh my goodness, this is delicious! I pretty much followed the recipe exactly and used plain greek yogurt. It tastes very fresh and summery. The dressing alone would be awesome on a salad! I am serving this tomorrow with my Easter dinner. Thanks a million times for this keeper of a recipe.

[Andi of Longmeadow Farm]

Made this exactly, except used a white onion instead of the red. Other then that, I wouldn't and didn't change anything. I did however, salt and drain my cukes first. (Had already done that prior to selecting this recipe.) Grabbed some dill and chives from the garden, and the whole taste was so yummerisish-ish, I could of eaten the whole bowl! Highly recommend! Great - Reets!