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
Cucumber-Yogurt Salad
Ingredients
- 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
Instructions
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Wash and peel the cucumbers. Cut into water-thin slices. Put into a bowl.
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Sprinkle with salt. Cover and let stand in refrigerator about 30 minutes.
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Rinse cucumber in very cold water, preferably with some ice cubes. Drain. Chill again.
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Meanwhile, mix yogurt or sour cream with lemon juice.
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Place cucumber in serving bowl. Top with yogurt mixture. Sprinkle with lemon pepper. Garnish with chives, dill, or parsley, if you like.
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