Dilled Cucumber, Tomato and Celery Salad

Dilled Cucumber, Tomato and Celery Salad

10
Tom and Agnes 0

"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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Ingredients

1 h 50 m servings 373 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 36.1 g
  • 55%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

We grow a garden every summer and can't wait to try this with fresh veggies.It's a definite keeper.

Most helpful critical review

Oh no! Don't know what happened but this did NOT work. Are you sure that it is 1/3 cup of water to simmer the dill seed in? The water kept evaporating in the pan before the seeds had simmere...

Oh no! Don't know what happened but this did NOT work. Are you sure that it is 1/3 cup of water to simmer the dill seed in? The water kept evaporating in the pan before the seeds had simmere...

We grow a garden every summer and can't wait to try this with fresh veggies.It's a definite keeper.

I used skim milk in place of buttlermilk. And dill weed instead of running to the store for dill seed. My 9 yr old can't get enough of these cucumbers...and she puts them on her salad!!

This was the perfect compliment to our summer BBQ meal. It had a mild lovely flavor that calmed spicy sausages really nicely. Everyone loved it. I didn't read it clearly and forgot the mayo, so ...

Try using a bit more water (1/3-1/2 cup) and put a lid on the small pot while it simmers. Will keep most of the liquid, and flavor, that way. Let it cool sightly before adding the remaining ingr...

I tried this recipe and after the first bite I took I couldn't wait to take more.

luv2cook is right- the water with dill seed evaporated and maybe scorched it. My husband thought I put Caraway seed in the dressing. It is a great combination of summer veggies...just need a di...

I tried this recipe for supper one night it was sooooooooooo good!!!!!!!

This was absolutely wonderful. I halved it for just the two of us. Did keep the 1/3 c. water, though, and just really kept checking the dill seed carefully. Only had cider vinegar but that wa...