For many, many years I have made Kansas Cucumber Salad and I posted about it here back in 2009. When I saw this recipe on the awesome blog, She Wears Many Hats, it reminded me how good the Kansas Salad is. The two are very similar except that this new one is healthier since it uses Greek yogurt instead of mayo.
I have come to love the tangy flavor of Greek yogurt. It can be used to replace sour cream and mayo in many recipes to make them a little lighter. So if you like creamy salads, but are watching your weight, give Greek yogurt a try.
5 or 6 medium cucumbers
4 tbsp. Greek yogurt
1/2 tbsp. dried dill
1 tbsp. apple cider vinegar
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
Peel, half and slice the cucumbers. You can seed them if needed, but mine didn’t need to be.
In a bowl, combine the yogurt, dill, vinegar, sugar, salt, pepper and garlic powder.
Pour this over the sliced cucumber and toss to coat. Chill for about an hour and serve cold.
Picture Perfect Cooking 