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Cucumbers with Yogurt-Dill Sauce

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Cucumbers with Yogurt-Dill Sauce
  • Prep 5 min
  • Total 35 min
  • Servings 4
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This refreshing side salad is perfect with grilled chicken or fish.
Updated May 6, 2005

Ingredients

  • 1 cup plain yogurt
  • 2 tablespoons mayonnaise or salad dressing
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
  • Salt and pepper to taste
  • 1 garlic clove, finely chopped
  • 2 large cucumbers, thinly sliced, (3 cups)
  • 1/4 cup thinly sliced red onion

Steps

  • 1
    Mix all ingredients except cucumbers and onion in large bowl. Stir in cucumbers and onion.
  • 2
    Cover and refrigerate 30 minutes to blend flavors.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cucumbers may seem like an all-American vegetable, but they are thought to have originated in either India or Thailand.
  • tip 2
    Large cucumbers often have a lot of seeds, so you may want to remove them before adding cucumbers to the salad. Simply slice the cucumber lengthwise in half, and use a spoon to gently scoop out the seeds.

Nutrition

120 Calories, 7 g Total Fat, 5 g Protein, 10 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
10 mg
Sodium
380 mg
Potassium
380 mg
Total Carbohydrate
10 g
Dietary Fiber
1 g
Protein
5 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
16%
16%
Calcium
14%
14%
Iron
2%
2%
Exchanges:
2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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