Creamy Cucumber Salad Recipe - Cooking Index
Creamy Cucumber Salad Recipe - Cooking Index
Typically, this classic salad is made by dressing the cucumbers with full-fat sour cream or heavy cream. We lighten the salad by using reduced-fat sour cream and mixing it with yogurt. If your market carries sour half-and-half, which is a lower-fat substitute for sour cream, you could use that also.
Type: Low Fat| 1/4 cup | 59ml | Reduced-fat sour cream |
| 1/3 cup | 78ml | Fat-free or reduced-fat plain yogurt |
| 1 1/2 tablespoons | 22ml | Tarragon or white wine vinegar |
| 1 1/2 teaspoons | 7.5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Salt - (optional) |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 3 teaspoons | 15ml | Cucumbers - thinly sliced (large) |
| 1 teaspoon | 5ml | Vidalia or other sweet onion - thinly sliced (medium) |
In a small bowl, whisk together the sour cream, yogurt, vinegar, sugar, salt (if using) and pepper.
In a medium bowl, combine the cucumbers and onions. Add the dressing and toss to coat well.
Cover and chill in the refrigerator for at least 15 minutes to blend all the flavors.
This recipe yields 4 servings.
Nutritional Information Per Serving: Calories: 80; Fat: 2.1 grams (21% of calories); Cholesterol: 5 milligrams; Sodium: 27 milligrams; Fiber (grams) 4.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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