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.
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.
very good! used yogurt in place of sour cream and fat free Waldens mayo. Used 1/4 cup of yogurt and it still made a lot of dressing... and I forgot the vinegar
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.
* 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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