Summer may be coming to an end, but it's not too late to take advantage of locally grown produce. This cooling blend of cucumber, yogurt, vinegar and fresh herbs turned out to be a most refreshing dressing to serve over fresh tomato and greens. It's also thick and creamy enough to serve as a vegetable dip if desired.
 Cucumber Dill Dressing |
Recipe by Lisa Turner
Published on September 10, 2008
Simple and refreshing dressing of cucumber, yogurt, vinegar and fresh herbs — delicious on fresh tomatoes or greens
Preparation: 10 minutes
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Ingredients:
- 1/2 garden or English cucumber, peeled and seeded
- 1 large tablespoon fresh dill, finely chopped
- 1 clove garlic, crushed or minced
- 1 green onion, finely sliced, both white and green parts
- 3/4 cup plain whole fat yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons cider or red wine vinegar
- fresh ground black pepper
Instructions:
Grate the peeled and seeded cucumber and add to a small mixing bowl with the dill, garlic and green onion. In a separate bowl, whisk together the yogurt, mayonnaise and vinegar until smooth. Pour the yogurt mixture into the vegetables, add fresh ground black pepper to taste, and mix. Keep covered in the refrigerator for up to 3 or 4 days.
Makes 1 cup of dressing |
8 comments:
This dressing looks creamy and perfect :)
I'm sure the dressing is wonderful but I'm in awe of the heirloom tomatoes.
Wonderful dressing!!!
I'll have to try this dressing, it sounds seriously good :P
That's another great way to use yoghurt other than tzatziki. I shall try this.
That is such a cool dressing, Lisa :-)...we adore yogurt :-)
We still have a few summery days left to enjoy refreshing salads and dressings like this Sis:D
This looks like a great dressing that would make me quite happy to eat greens and tomatoes on the side - will be bookmarking this
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