Cucumber Salad
This cucumber salad has a light and creamy dressing. Make it ahead of time and chill it in the refrigerator until you are ready to serve it.
- Yield
- 2 servings
- Serving size
- 1 cup prepared salad, 1/2 of recipe
- Rating
- 3.42 of 5 (95 ratings)
Food groups
- Vegetables: 3/4 cups
Ingredients
- 1 large cucumber
- 2 tablespoons low-fat yogurt
- 1 tablespoon vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 1 teaspoon dill weed
- 1 dash black pepper
Directions
- Wash hands with soap and water.
- Peel and thinly slice cucumber.
- Mix all other ingredients in the mixing bowl.
- Add cucumber slices and stir until coated.
- Chill until serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 90.61 |
| Total Fat | 7.37 g |
| Saturated Fat | 1.15 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.92 mg |
| Carbohydrates | 5.09 g |
| Dietary Fiber | 0.58 g |
| Total Sugars | 2.78 g |
| Added Sugars included | 0 g |
| Protein | 1.56 g |
| Calcium | 54 mg |
| Potassium | 206 mg |
| Sodium | 14.44 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 18 mg |
| Phosphorus | 49 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 9 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 3 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 24 mcg |
| Folate | 9 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 8 mg |
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Source
Recipe by: Eating Right Is Basic — Michigan State University Cooperative Extension Service — Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cucumber-salad. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.