Creamy Cucumber Salad
Creamy Cucumber Salad with Greek yogurt is a delicious contemporary version of the sour cream-based cucumber salad of Poland and Eastern Europe. Greek yogurt makes it healthier and ranch dressing takes it to another flavor level!
Servings: 4
Ingredients
- 2-3 English cucumbers approximately 3 pounds
- 1 tablespoon salt
- 1 bunch scallions white and light green part only, chopped
- 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
- 3/4 cup Greek yogurt
- 1/2 cup ranch dressing
- 2 teaspoons white wine vinegar
- Freshly ground black pepper to taste
Instructions
- Peel the cucumbers leaving strips of peel (for color) then slice.
- Place in a colander and sprinkle with the salt. Stir so that all the cucumbers are in contact with the salt.
- Let drain in the sink or over a bowl for at least 30 minutes.
- Pat dry with paper towels (not necessary to be completely dry; just remove excess water). Transfer to a mixing bowl. Add chopped scallions.
- Combine dill, yogurt, ranch dressing, white wine vinegar and black pepper to taste in a small bowl.
- Pour over the cucumbers and stir well. Taste and add salt if necessary. Serve immediately.
Notes
SUBSTITUTES:
- Use sour cream in place of yogurt.
- Distilled white vinegar or rice vinegar can also be used in place of white wine vinegar.
- Slice the cucumbers and drain. Chop the scallions and refrigerate. (May be combined in the same container.) Make the dressing and refrigerate.
- When ready to serve, combine the cucumbers, scallions and dill with the dressing.
Nutrition
Serving: 1 | Calories: 177kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 2032mg | Potassium: 311mg | Fiber: 1g | Sugar: 5g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg