Recipe by Margie
"Just experimenting one day and came up with a yummy, fresh twist on an old recipe."
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cucumber, very thinly sliced
salt and ground black pepper to taste
sour cream, or to taste
vinegar, or more to taste
red onion, thinly sliced
celery, thinly sliced
We LOVED this! I used baby cukes (maybe 4), extra sour cream in place of the yogurt b/c I had none on hand and omitted the celery (personal preference). I can't believe it, but I totally forgot the vinegar in this, lol, but it was wonderful w/o it and stayed more on thick side rather than liquid-y, which we loved. I will def be making this again (the same way I did today)~YUM! Thanks for sharing. :)
I had to use 2 (what I consider regular size) cucumbers to handle all the dressing the recipe makes, and I used the whole stalk of celery. I didn't have yogurt, so I used all sour cream. I also didn't have a lime, so I used a lemon. It was a good, light tasting salad. I will try it again with lime. *Update- I served this to my sister, and she loved it. I also tried it again with lime, and I liked it both ways.
I used sour cream in place of the yogurt. I used a whole cucumber and put in two teaspoons of dill. We loved it! It's definitely a repeat recipe.
Very tasty salad, thank you. I always buy Persian cucumbers, as we like them much better than "regular" ones (tender skin & meatier flesh). Since they're a lot smaller and thinner, I used 4. I only made two minor changes - omitted sour cream and just doubled the yogurt (Greek), and used 2 packets of Splenda instead of sugar because I'm cutting carbs. I doubt this made any difference in taste at all in this recipe.
I rate this between 4~5. One, I didnt have celery so I had to leave it out. However, I cant imagine only using a 1/2 a cucumber. I also really don't care for a lot of dressing, so I used 1 medium cucumber and halved the dressing. I used a garden cucumber and peeled and de-seeded it. I cut the onion and cucumber between 1/8~1/4 inch slices, as it really didnt say. I used non fat yogurt, reduced fat sour cream, but regular mayo, which was what I had. Made as written, here, I got 3 servings at approximately 78 calories each. Overall, it was a little more vinegary, or tart, than I like. For the lime juice I used 1 1/2 tsp. when I halved it. I might test a little less white vinegar, though, next time. However, I liked the dill flavor and that the dressing was not real thick. I would still make this again. Note: Second time making, and still halving the dressing, I only did 1 Tblsp of white vinegar instead of 2 and that worked perfect. May even add another half a cucumber due to extra dressing.
I grow my own cucumbers and make my own goat milk yogurt, so this recipe suited what I had on hand. The only change I made was using all drained yogurt instead of adding the sour cream. Everything else was the same. I have made this twice, doubling and tripling the the recipe, and we ate every bit It is a delicious way to use my bumper crop and holds in the refrigerator for several days.
Very tasty and easy to make.
Loved it! I didn't soak the cukes first, due to timing and still turned out wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Best-Ever Cucumber Dill Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 75
** Calories from Fat: 53
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