Pennsylvania Dutch Cucumber Salad
LOVE THIS CUCUMBER SALAD!!! And so will you!
SO much flavor, yet not one ingredient overwhelms the other. This salad will compliment any meal you set with it on the table.
Recipe Ingredients:
makes 8 servings
Recipe found in Millie Snyder's Meatless Cookbook, P 64
3 cups very thinly sliced cucumber, peeled (2 medium cucumbers)
1 cup very thinly sliced onions, separated into rings
3/4 cup plain nonfat yogurt or plain Greek yogurt
1 tablespoon dried parsley flakes
1/2 teaspoon dill weed
1 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking Directions:
Place cucumbers and onions in a large bowl.
In a small bowl, combine remaining ingredients.
Add to cucumbers, mixing well.
Chill several hours or overnight to blend flavors.
Stir before serving.
PRO TIP: Invest in a Mandolin slicer! They make food prep 110% faster! The one we used in this recipe can be found on Amazon here. Below are some examples of using this mandolin slicer. It is by far our favorite out there!
