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Dill Garden Salad

I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 3 cups chopped English cucumbers
  • 1 large tomato, seeded and cut into 1/2-inch pieces
  • 1 small sweet red pepper, chopped
  • 2 tablespoons chopped sweet onion
  • 3 tablespoons reduced-fat mayonnaise
  • 4 teaspoons olive oil
  • 2 teaspoons sugar
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2-1/2 teaspoons snipped fresh dill


  • In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.
Nutrition Facts
1 cup: 75 calories, 6g fat (1g saturated fat), 3mg cholesterol, 260mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Average Rating:
  • Achal
    Jun 12, 2020

    No comment left

  • soonrzfan
    Jun 19, 2019

    This is good! Light and crunchy, a nice accompaniment with a sandwich at lunchtime or served with a grilled dinner. I skipped the tomatoes (not my thing) and substituted sliced red radishes and carrots. I like that it doesn't make a huge amount because, for me, this salad is better eaten the day it's made.

  • schamberlain
    Jan 21, 2018

    Nice and light, good flavor

  • kimspacc
    Aug 11, 2017

    I loved the dressing, This would be great for a summer cookout.

  • sdipiazza
    Jul 1, 2016

    I added carrots, green pepper and cilantro. Very good.

  • ksandjs1
    Jun 30, 2016


  • fascinator
    Jun 4, 2015

    Very good.