Serves: 6
1. Place cucumbers in small glass or plastic bowl.
2. Shake remaining ingredients except dill weed in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
3. Drain salad. Sprinkle with dill weed. Store covered in refrigerator.
NUTRITON FACTS
1 Serving (about 1/2 cup):
Calories 25 (Calories from Fat 0)
Fat 0g (Saturated 0g)
Cholesterol 0mg
Sodium 200mg
Carbohydrate 7g (Dietary Fiber 1g)
Protein 0g
% DAILY VALUE:
Vitamin A 0%
Vitamin C 6%
Calcium 0%
Iron 0%
DIET EXCHANGES:
1 Vegetable
Creamy Cucumber Salad: After draining salad, stir in 3/4 cup sour cream or plain yogurt. (If desired, omit vinegar and water stir in sour cream.) Store covered in refrigerator.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cucumber Salad recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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