From the Pantry Butler kitchen

Cucumber Salad

2 servings

Cucumber Salad

This cucumber salad has a light and creamy dressing. Make it ahead of time and chill it in the refrigerator until you are ready to serve it. USDA MyPlate Kitchen — Eating Right Is Basic — Michigan State University Cooperative Extension Service — Nutrition Education Program (public domain), via myplate.food

Ingredients

  • 1 large cucumber
  • 2 tablespoons low-fat yogurt
  • 1 tablespoon vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1 teaspoon dill weed
  • 1 dash black pepper

Method

  1. Wash hands with soap and water.
  2. Peel and thinly slice cucumber.
  3. Mix all other ingredients in the mixing bowl.
  4. Add cucumber slices and stir until coated.
  5. Chill until serving.

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