Friday, August 19, 2011

Creamy Cucumber Salad

Creamy Cucumber Salad
A lighter version for summer's bounty

Typically, this classic salad is made by dressing the cucumbers with full-fat sour cream or heavy cream. We lighten the salad by using reduced-fat sour cream and mixing it with yogurt.

1/4 cup reduced-fat sour cream
1/3 cup fat-free plain yogurt
1½ tablespoons white wine vinegar
1½ teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 large cucumbers, thinly sliced
1 medium Vidalia or other sweet onion, thinly sliced
In a small bowl, whisk together the sour cream, yogurt, vinegar, sugar, salt (if using) and pepper.

In a medium bowl, combine the cucumbers and onions. Add the dressing and toss to coat well.

Cover and chill in the refrigerator for at least 15 minutes to blend all the flavors.

Yield: 8 Servings

Calories: 44
Fat: 1 g
Carbohydrates: 7 g
Protein: 1 g

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