Cucumber Salad

15 min · Serves 2

Based on a recipe from Eating Right Is Basic Michigan State University Cooperative Extension Service Nutrition Education Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1large cucumber
• 29.6 mllow-fat yogurt
• 14.8 mlvinegar
• 14.8 mlvegetable oil
• 14.8 mlwater
• 4.9 mldill weed
• 4.9 mlblack pepper

How to cook it

1. Peel the cucumber with a vegetable peeler and cut it crosswise into thin rounds.
2. In a mixing bowl, combine the low-fat yogurt, vinegar, vegetable oil, water, dill weed, and black pepper, whisking until smooth and fully blended.
3. Add the cucumber slices to the bowl and gently toss until every slice is evenly coated in the dressing.
4. Place the bowl in the refrigerator to chill for 10 minutes before serving.

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