Dilled Cucumber Salad
Yield
4 servingsPrep
10 minCook
?Ready
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
yogurt, plain
low-fat |
|
| 2 | small |
cucumbers
peeled, seeded, shredded |
|
| 2 | tablespoons |
scallions, spring or green onions
finely chopped |
|
| ¼ | teaspoon |
white pepper
|
|
| 2 | tablespoons |
dill weed
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
yogurt, plain
low-fat |
|
| 2 | small |
cucumbers
peeled, seeded, shredded |
|
| 3E+1 | ml |
scallions, spring or green onions
finely chopped |
|
| 1.3 | ml |
white pepper
|
|
| 3E+1 | ml |
dill weed
minced |
|
Directions
Spread yogurt thickly over several layers of paper towels; cover with another layer of paper towels.
Let stand 5 minutes. Scrape yogurt into a medium bowl.
Add Cucumbers, Green Onions, and Pepper; stirring well, fold in Dill.
Cover and Chill 1 Hour.
