Cucumber Dill Dressing
You'll feel cool as a cucumber when enjoying this with your favourite salad greens.
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 24 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | trace |
| chol | 2 mg |
| sodium | 16 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
| folate | 1% |
-
Half english cucumber
1/2 cup (125 mL) Balkan-style plain yogurt
1/4 cup (50 mL) milk
2 tbsp (25 mL) mayonnaise
2 tsp (10 mL) cider vinegar
1 green onion, minced
1 clove garlic, minced
1 tbsp (15 mL) chopped fresh dill
1/4 tsp (1 mL) pepper
Preparation:
Peel, seed and shred cucumber; gently squeeze out liquid. Set aside.
In small bowl, whisk together yogurt, milk, mayonnaise and vinegar. Stir in cucumber, green onion, garlic, dill and pepper. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In small bowl, whisk together yogurt, milk, mayonnaise and vinegar. Stir in cucumber, green onion, garlic, dill and pepper. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source
Canadian Living Magazine: June 2007
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