Thursday, July 31, 2008

Dilled Cucumber Yogurt Salad

This is a healthier version of the traditional yogurt dill salad with cream. It calls for a slice of onion. This means a slice from the widest part of a white onion. I use yellow onion and just eyeball it. This is adapted from Laurel's Kitchen cookbook.



1 cup water

¼ cup vinegar

1 T fresh dill weed (1 tsp dry)

1 slice raw onion, (see introduction.)

2 cucumbers, thinly sliced

1 cup plain yogurt I used homemade.

½ tsp salt

dash pepper, white pepper if you care about the salad having black specks

Combine first five ingredients and let stand ½ hour or more. Drain. Mix salt and pepper with yogurt. Combine with cucumbers. The yogurt will get watery (the cucumbers release water) by the following day. It looks bad but still tastes good.

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