Betty Crocker Dilly Cucumber Salad Recipes

BETTY CROCKER DILLY CUCUMBER SALAD

Steps:

• Mix sour cream, garlic, sugar, salt and dill weed. Stir in cucumbers. Sprinkle with snipped parsley if desired. Serve immediately.

CUCUMBER SALAD

Steps:

• Place cucumbers in small glass or plastic bowl.
• In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
• Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

COBB SALAD WITH CUCUMBER-RANCH DRESSING

Steps:

• On large serving platter or in 13x9-inch (3-quart) glass baking dish, arrange salad ingredients in rows or if desired, arrange individual salads on lettuce-lined plates.
• In medium bowl, mix dressing ingredients. Serve dressing with salad or spoon dressing over individual salads.

CREAMY CUCUMBER SALAD AKA CUCUMBERS AND CREAM

Steps:

• Mix all ingredients. Cover and refrigerate at least 4 hours.

DILLY CUCUMBER SALAD

Steps:

• In a small saucepan, combine the sugar, vinegar, water, dill and salt. Bring to a boil over medium heat. Remove from the heat. Place cucumbers in a large bowl. Pour vinegar mixture over and toss to coat. Cover and refrigerate overnight., Drain and discard vinegar mixture. Stir sour cream into cucumbers. Cover and refrigerate until serving.

DILLED CUCUMBER AND TOMATO SALAD

Steps:

• In large glass serving bowl, mix tomatoes, cucumbers and onion.
• In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.

CUCUMBER SALAD

Steps:

• 1. Place cucumbers in small glass or plastic bowl.2. Shake remaining ingredients except dill weed in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.3. Drain salad. Sprinkle with dill weed. Store covered in refrigerator.NUTRITON FACTS1 Serving (about 1/2 cup):Calories 25 (Calories from Fat 0)Fat 0g (Saturated 0g)Cholesterol 0mgSodium 200mgCarbohydrate 7g (Dietary Fiber 1g)Protein 0g% DAILY VALUE:Vitamin A 0%Vitamin C 6%Calcium 0%Iron 0%DIET EXCHANGES:1 VegetableCreamy Cucumber Salad: After draining salad, stir in 3/4 cup sour cream or plain yogurt. (If desired, omit vinegar and water stir in sour cream.) Store covered in refrigerator.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREAMY CUCUMBERS

Steps:

• In medium bowl, mix ingredients until well blended.
• Cover; refrigerate about 4 hours or until chilled.

DILLED CUCUMBER-TOMATO SALAD

Steps:

• In medium bowl, mix yogurt, garlic, dill weed, sugar and salt.
• Fold in tomatoes and cucumber. Serve immediately.

TURKEY CUCUMBER DILL SANDWICHES

Steps:

• Mix mayonnaise and dill weed. Spread on one side of each bread slice.
• Top 4 slices with turkey, cheese, cucumber and lettuce. Top with remaining bread.

DILLY CUCUMBER SALAD

Steps:

• Whisk all ingredients together except cucumber.
• Add cucumber and stir well.
• Refrigerate at least 2 hours before serving.