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Creamy Dill-Cucumber Salad

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Creamy Dill-Cucumber Salad
  • Prep 20 min
  • Total 50 min
  • Ingredients 8
  • Servings 8
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Garden-fresh vegetable flavors are punctuated with fresh dill weed in this cream-cheese based salad.
Updated May 7, 2009

Ingredients

  • 2 medium cucumbers, halved lengthwise and cut into 1/2-inch-thick slices
  • 8 cherry tomatoes, halved
  • 1/4 cup chopped red onion
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh dill weed
  • 1 1/2 teaspoons vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt

Steps

  • 1
    In medium bowl, mix cucumbers, tomatoes and onion.
  • 2
    In small bowl, mix remaining ingredients; stir into cucumber mixture. Cover; refrigerate at least 30 minutes or until serving time.

Tips from the Pillsbury Kitchens

  • tip 1
    If you prefer a cucumber with fewer seeds, five cups of English cucumber slices can be substituted.

Nutrition Information

40 Calories, 3g Total Fat, 0g Protein, 4g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
80mg
3%
Potassium
140mg
4%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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