Dilled Cucumber Salad
The American Country Inn and Bed & Breakfast Cookbook Volume Two, 1990
20 minutes — 4 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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InstructionsToss the cucumbers with salt and place in a colander for 1 hour. Rinse well and drain thoroughly. In a medium-sized bowl combine the yogurt, onion, sugar, Tabasco sauce, and dill. Pat the cucumbers dry with paper towels and add to the yogurt dressing. Toss well. Serve on lettuce leaves and garnish with tomato wedges. |
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