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Cucumber Dill Salad

By: Tova from Diabetic Survival Kit
Cucumber Dill Salad Recipe
This image courtesy of diabeticsurvivalkit.com

Add a refreshing twist to your healthy side dishes with this Cucumber Dill Salad recipe from Tova of Diabetic Survival Kit. With only 5 ingredients total, this super simple dish is the light alternative ideal for any barbecue or potluck. Fat free sour cream and Splenda pair perfectly with the cool cucumbers in this side dish idea made for those with Diabetes and for those on a low carb diet. Instead of boring and bland deli salads, let this video recipe show you how to mix things up a bit!

Notes


Watch this video recipe to see exactly how this Cucumber Dill Salad recipe is made:



Serves8

Chilling Time1 hr

Ingredients

  • 2 cucumbers, peeled and sliced
  • 1/4 cup onion, thinly sliced
  • 1 cup fat-free sour cream
  • 2 teaspoons dill
  • 1 cup Splenda

Instructions

  1. Combine sour cream, Splenda, and dill.

  2. Add cucumbers and onions.

  3. Refrigerate for an hour to allow flavors to blend.

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My husband and I both found the called for 1 cup of Splenda to be way too sweet. I didn't watch the video or I might have heard her say to use 1/4 cup Splenda. I will make this again and use 1/4th of the called for sweetener.

I've been making these cucumbers for years, as did my mom. Why would you even need to follow a recipe (or watch a video) to make this dish? Why all the fuss about how much Splenda?.....just add how much (or how little) suits your personal taste. This is even better if you use fresh dill instead of the dried. I use a little sugar - not Splenda, but I know that some follks can't use sugar for health reasons. Either way, this recipe is truly 'a keeper'! It's best when made with fresh cukes from the garden, or from the Farmers' Market when they're in season. Definately make this!

I'm sorry Lipski45 When I looked at the ingredients I thought 1 cup of Splenda was quit a lot. I have watched the video several times before responding. She points to an onion and states turn it in to 1/4 cup onions. She did however state 1/4 cup splenda. One can tell by looking at the amount of onions added, it appears to be more than 1/4 cup.

I thought the same thing, that one cup of Splenda was WAY too much. Honestly, I have made this salad with plain yogurt (instead of sour cream) and used cayenne and/or curry powder mixed in with the yogurt. I like my version better, but I am not one for sweets!

The receipe is different from the video-She used 1/4 cup splenda and 1 cup onions.

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