Recipes >
Aunt Eileen’s Cucumber Dill Salad
Ingredients
- 4 English cucumbers, thin sliced
- 1/4 cup fresh dill, minced
- 2 1/2 cups plain yogurt
- 1 1/2 tablespoons kosher salt
- 2 1/2 cups sour cream
- 1 red onion, halved, slivered
- 2 tablespoons white wine vinegar
- 1 teaspoon coarse ground black pepper
Crisp and refreshing chilled cucumber and red onion salad, tossed in creamy sour cream yogurt dressing then seasoned with fresh-chopped dill and cracked black pepper. Tastes cool and delicious on a hot summer day.
Why Try? Ideal take-along salad for picnics and family gatherings, this salad actually tastes better the second day, making it the perfect make-ahead dish. Ready when you are!
Foodie Byte: English cucumbers are sold wrapped in plastic instead of wax-coated so they do not need to be peeled. Often referred to as “seedless” or “burpless” cucumbers, they have a mild flavor, crisp texture and taste less bitter than many varieties of cucumbers.
Preparation
- Spoon yogurt into a strainer lined with cheesecloth, arrange over a bowl and refrigerate for 2 to 4 hours to strain excess water.
- Combine cucumbers and salt in a bowl and toss to blend; arrange in a colander over a bowl and refrigerate for 2 to 4 hours to strain excess water.
- Combine drained yogurt, drained cucumbers, sour cream, red onion, white wine vinegar, dill and black pepper in a large bowl and toss to blend.
- Cover and chill for several hours before serving.
Nutritional Information
Calories 130, Carbohydrates 8g, Cholesterol 27mg, Fat 10g, Fat Calories 86, Fiber 2g, Protein 5g, Saturated Fat 6g, Sodium 296mg. Daily Values: Calcium 108.9mg 11%, Phos 97.27mg 10%, Copper 0.02mg 1%, Zinc 0.47mg 3%, Panto 0.34mg 3%, Biotin 2.34mcg 780%, Iodine 14.99mcg 10%, Magnesium 11.14mg 3%, Iron 0.14mg 1%, Vitamin B6 3%, Vitamin C 17%, Vitamin B12 5%, Vitamin D 2%, Vit E-a-Toco 1%, Vitamin A 13%. Percent Daily Values are based on a 2,000 calorie diet.