Cucumber Salad

Servings: 4

Ingredients:

2 English cucumbers or 4 medium cucumbers
½ cup low-fat sour cream, plain yogurt, or Greek yogurt*
1 Tablespoon white vinegar
1 teaspoon sugar
1 Tablespoon chopped fresh dill or 1 teaspoon dried dill
Salt and pepper to taste
Garnish: 1/4 red onion, chopped

Directions:

  1. Peel the cucumbers if desired and thinly slice them with a knife or a mandolin slicer. Put them in a large salad bowl.
  2. In a medium bowl whisk together the yogurt, vinegar, sugar, and dill. Add salt and pepper to taste.
  3. Pour dressing over cucumber slices and toss until combined. Cover and let chill in the fridge for at least 4 hours or overnight.
  4. Serve with a slotted spoon.

 
*Thicker yogurt works better in this recipe. To make Greek yogurt from regular yogurt: Place yogurt in a small strainer lined with a coffee filter, cheesecloth, or sturdy paper towel. Place the strainer on a bowl with enough space to hold the dripping liquid under it. Cover with plastic wrap and leave it in the refrigerator for 3-4 hours or until thickened like Greek yogurt.
 

Recipe courtesy of Maryland WIC Cookbook

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Recipe Category

No cooking required

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Cucumber Salad

Servings: 4

Ingredients:

2 English cucumbers or 4 medium cucumbers
½ cup low-fat sour cream, plain yogurt, or Greek yogurt*
1 Tablespoon white vinegar
1 teaspoon sugar
1 Tablespoon chopped fresh dill or 1 teaspoon dried dill
Salt and pepper to taste
Garnish: 1/4 red onion, chopped

Directions:

  1. Peel the cucumbers if desired and thinly slice them with a knife or a mandolin slicer. Put them in a large salad bowl.
  2. In a medium bowl whisk together the yogurt, vinegar, sugar, and dill. Add salt and pepper to taste.
  3. Pour dressing over cucumber slices and toss until combined. Cover and let chill in the fridge for at least 4 hours or overnight.
  4. Serve with a slotted spoon.

 
*Thicker yogurt works better in this recipe. To make Greek yogurt from regular yogurt: Place yogurt in a small strainer lined with a coffee filter, cheesecloth, or sturdy paper towel. Place the strainer on a bowl with enough space to hold the dripping liquid under it. Cover with plastic wrap and leave it in the refrigerator for 3-4 hours or until thickened like Greek yogurt.
 

Recipe courtesy of Maryland WIC Cookbook

Nutrition Facts

4 serving per container

Serving size 1/2 cup

Amount Per Serving
Calories 60
% Daily Value*
Total Fat 3.5g 4%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 25mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 3g
Includes 1g Added Sugars 2%
Protein 2g
Vitamin D 0mcg 0%
Calcium 62mg 4%
Iron 1mg 6%
Potassium 252mg 6%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.