This particular cucumber salad originated in Europe but is almost as popular in our country. A delight for a weight-watcher since cucumbers are very low in calories.
It’s OK to substitute sour cream for the yogurt, 1/2 tablespoon cider vinegar for the lemon juice, or freshly ground pepper for the lemon pepper.
Makes 4 servings.
This is from My Great Recipes, Salads and Their Dressings, Section 2, Card 23
- 3 cucumbers about 8 inches each
- 2 tablespoons salt
- Cold water
- 1 cup natural yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon pepper
- Chives dill, or parsley, chopped, optional for garnish
Wash and peel the cucumbers. Cut into water-thin slices. Put into a bowl.
Sprinkle with salt. Cover and let stand in refrigerator about 30 minutes.
Rinse cucumber in very cold water, preferably with some ice cubes. Drain. Chill again.
Meanwhile, mix yogurt or sour cream with lemon juice.
Place cucumber in serving bowl. Top with yogurt mixture. Sprinkle with lemon pepper. Garnish with chives, dill, or parsley, if you like.