Cucumber Salad Recipe

Cucumber Salad Recipe photo by Taste of Home

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THIS is a good salad for weight-watchers…very light but filling. Go easy on the dressing as too much will spoil the natural flavors of the salad.

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Cucumber Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

1-1/2 cups thinly sliced cucumbers
2 tablespoons sour cream
2 tablespoons prepared Hidden Valley® Ranch

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Dress Up Any Meal

Use Hidden Valley® Ranch with snacks, salads, main dishes and more for a crowd-pleasing taste!

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1 green onion, chopped
1 teaspoon minced fresh parsley, divided
1 teaspoon snipped fresh dill, divided
1 hard-cooked egg, sliced

Directions

Arrange cucumbers on a serving plate. In a small bowl, combine the sour cream, ranch dressing, onion, 1/2 teaspoon parsley and 1/2 teaspoon dill. Spoon over cucumbers. Garnish with egg slices and sprinkle with remaining parsley and dill. Yield: 2 servings.

Nutritional Facts 1 serving equals 157 calories, 13 g fat (4 g saturated fat), 119 mg cholesterol, 159 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cucumber Salad in Reminisce June/July 2008, p49

Crunchy Cucumbers

If you want the cucumbers in your salad to be cool and crunchy, just chill them overnight in ice water. You’ll be delighted with the results…and so will everyone else! —Ruby W., Bogalusa, Louisiana