- 4 English (seedless) cucumbers, thinly sliced
- 2 green bell peppers, cut into thin matchsticks
- 1 (32 ounce) container plain yogurt
- 1 cup sour cream
- 2 tablespoons apple cider vinegar
- 1/2 cup chopped fresh dill, or more to taste
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- Place cucumbers and bell peppers into a colander and allow liquid to drain for 4 hours. While vegetables are draining, place yogurt into a separate colander lined with paper towels and let stand for 4 hours to allow excess whey to drain from the yogurt.
- Combine cucumbers, bell peppers, thickened yogurt, sour cream, vinegar, dill, salt, and black pepper in a large salad bowl; chill before serving.
05/14/2018
recipepes.com
Cool and Creamy Cucumber Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
