CHEF JEFF — ONE BYTE AT A TIME: Dilled Cucumber SaladThis tasty summer side dish comes from “Everyday Food: Light,” the third in a series of Everyday Food books from Martha Stewart Living Omnimedia.
By: Herald Staff Report,
This tasty summer side dish comes from “Everyday Food: Light,” the third in a series of Everyday Food books from Martha Stewart Living Omnimedia.
Dilled Cucumber Salad
2 teaspoons coarse salt
1/3 cup plain, low-fat yogurt
¼ cup loosely packed fresh dill, finely chopped, plus dill sprigs for garnish (optional)
1 teaspoon red wine vinegar
¼ teaspoon ground pepper
Cut cucumbers in half lengthwise. With spoon, scoop out, discard seeds. Cut cucumbers crosswise into ¼-inch slices. Place cucumber slices in colander set over bowl; toss with salt. Let stand for 15 minutes. Meanwhile, combine yogurt, chopped dill, vinegar, pepper in medium bowl. Remove cucumbers from colander; pat dry with paper towels. Add to bowl with yogurt dressing; toss to combine. Garnish with dill sprigs, if desired.
Yield: Serves 4.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.