Our Healthy Cooking Test Kitchen slashed the calories and fat in this summery favorite from Jean Patterson of West Allis, Wisconsin. But all the flavor remains intact!
- 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
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