Dilled Cucumber, Tomato and Celery Salad

SUBMITTED BY: Tom and Agnes

"We developed this mid-summer salad to use an overabundance of fresh cucumbers, tomatoes, and celery. This recipe makes more dressing than you need for the salad, but it will keep almost forever in the refrigerator."

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PREP TIME	40 Min
COOK TIME	10 Min
READY IN	1 Hr 50 Min

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

1/3 cup water
1 tablespoon dill seed
1 tablespoon honey
1/3 cup buttermilk salad dressing and seasoning mix
2 cups mayonnaise
1 cup buttermilk
1 1/3 cups milk
1 cup white vinegar
2 large cucumbers, quartered and thinly sliced
3 tomatoes, cubed
2 stalks celery, chopped
1/2 onion, sliced and quartered
2 cloves garlic, minced
1 teaspoon salt

DIRECTIONS

Place water and dill seed in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Whisk in honey and salad dressing mix, then pour mixture into a large bowl. Whisk in mayonnaise, buttermilk, milk, and vinegar until smooth.
Place cucumbers, tomatoes, celery, onion, garlic, and salt into a separate bowl, and pour half of the dressing onto the vegetables; toss well. Cover, and refrigerate salad for at least 1 hour. Cover and refrigerate remaining dressing for future use.

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Recipe Submitter:

Tom and Agnes

	Cooking Level: Expert Home Town: Bushton, Kansas, USA Living In: Mcpherson, Kansas, USA
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Nutritional Information

Dilled Cucumber, Tomato and Celery Salad

Servings Per Recipe: 10

Amount Per Serving

Calories: 373

Total Fat: 36.1g
Cholesterol: 30mg
Sodium: 614mg
Total Carbs: 10.8g
Dietary Fiber: 1.4g
Protein: 3.5g

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