cucumber-yogurt salad
I first tasted this at my cousin's wedding reception back in 1964. Back then, it was made with sour cream (which also works in this recipe). This has a little less fat to it. Back then, a serving was only a few slices. You can slice the cakes into wafer thin slices, put them in a bowl, mix with the dressing and serve a larger portion as a real "salad".
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prep time
45 Min
cook time
method
No-Cook or Other
yield
9 small, 4 large
Ingredients
- 3 - cucumbers (8 inches each)
- 2 teaspoons salt
- 1 cup plain, low-fat yogurt (regular or greek)
- 1 tablespoon fresh lemon juice or 1/2 tablespoon cider vinegar
- 1/2 teaspoon paprika, sweet mild
- - chopped fresh chives, dill or parsley (for garnish)
How To Make cucumber-yogurt salad
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Step 1Cut both ends of cucumbers off and score the outside of the cucumbers with a fork (place the for at one end of the cucumber and apply some pressure so the tines of the fork make rows on the cucumber as you draw it down to the othe end, repeating until you have gone all the way around the cuke).
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Step 2Cut the cucumber into thin slices, place in a bowl and sprinkle with salt. Cover and let stand in the fridge for 30 minutes.
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Step 3Rinse the cucumbers under cold water, drain and chill again while you make the dressing.
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Step 4Meanwhile, mix the yogurt with lemon juice or vinegar.
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Step 5Place cucumber slices in a single row on a serving platter and top with the yourt mixture. Sprinkle with paprika. Garish with chives, dill, or parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Keyword:
#cucumbers
Keyword:
#yogurt
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
Category:
Salads
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