- 9 cups thinly sliced peeled cucumbers
- 8 green onions, thinly sliced
- 1/4 teaspoon onion salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 cup plain yogurt
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup sugar
- 1/4 cup evaporated milk
- 1/4 cup cider vinegar
- 2 drops hot pepper sauce
- In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients; pour over cucumber mixture and toss to coat. Cover and refrigerate for at least 4 hours. Yield: 12 servings.
Originally published as Makeover Creamy Cucumber Salad in Healthy Cooking June/July 2008 , p7
Reviews for Makeover Creamy Cucumber Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 7, 2014
"I followed the recipe and it is excellent. A nice cool side for any barbecue."
Reviewed May. 30, 2010
"I did not use the evaparated milk. Everything else I did as directed. I made this for a Memorial Day gathering. They loved it. Very easy to make."