Wednesday, 3 August 2011


Growing up, my mom would always make cucumber salads. It was a nice way to eat something other than the classic tossed salad of lettuce and tomatoes. Her dish? Cucumbers, fresh dill, and creamy cucumber dressing a la Kraft.

Hey, as a working mom of four, she was entitled to a shortcut here and there--it's salad dressing, for crying out loud.

Now on my own, I get a nostalgic twitch every once in a while for that light, refreshing cucumber salad that Mom used to make. Instead of the store-bought salad dressing, though, I've found a healthier--just as delicious--alternative. And here it is:

Summer Cucumber Salad

1 English cucumber, or 2 small field cucumbers, or 6 baby cukes, sliced in rounds
2 tbsp. non-fat plain yogurt
fresh dill, finely chopped
salt and pepper, to taste

1. In a bowl, mix all ingredients and serve.

Serves 4.

Try This: Instead of dill, use fresh chives.

image via southern pink lemonade

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