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. — Yulia Bagwell, Philadelphia, Pennsylvania
Featured In: 23 Spring Salad Ideas That'll Up Your Veggie Game
- 1-1/2 cups thinly sliced cucumbers
- 2 tablespoons sour cream
- 2 tablespoons prepared ranch salad dressing
- 1 green onion, chopped
- 1 teaspoon minced fresh parsley, divided
- 1 teaspoon snipped fresh dill, divided
- 1 hard-cooked egg, sliced
- 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.
Originally published as Cucumber Salad in Reminisce June/July 2008, p49
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Reviewed May. 18, 2010
"This is yummy. Instead of using sour cream I used plain yougurt and you can't tell the difference and it's just as good!"