Making Creamy Cucumber Salad

For every two people (or large cucumber or equivalent lemon cucumbers), use about 3/4 cup plain yogurt. Put it in the serving dish. For every 3/4 C of yogurt, add about 1/2 T dry onion soup mix. Depending upon your taste, add one clove of minced garlic per 3/4 C of yogurt. (I normally find one clove is enough for at least two portions (1 1/2 cups of yogurt). Mix this well until you get most of the lumps out of the onion soup mix. Let stand while you cut the cucumbers. If you aren't a fan of raw garlic, you can skip it and use a bit more onion soup mix, but don't overdo it. A little goes a long way.

(I should mention that I don't usually bother to measure any of these ingredients. I just put in two heaping large flatware tablespoons of garlic in the bowl for every large cucumber and dump the onion soup mix in to taste. I measured this time for your benefit. )

If you prefer them sliced, be my guest. You're the one whose going to eat them. I just think they are easier to eat in bite-size chunks. When you finish cutting them, put them in the dish with the dressing and mix well until the cucumber pieces are evenly covered with dressing. Put in the refrigerator until you are ready to serve. It's best if it sits a couple of hours, but I rarely let it sit that long here because I'm always in a hurry. Stir it again just before serving.

I Love Cucumbers by foodshirts
Get stickers on zazzle

When I saw these veggie-face T-shirts, I couldn't help but want to share them. What a way to make eating vegetables seem like fun!

They are available for all ages in many colors, styles, and sizes, so you can find just what you need. I've shown an example of each here.


Veggie Face by evisionarts



Veggie Face No Signature by Sandyspider

Dish it into the bowls and eat.

Make Creamy Cucumber Salad first. Keep it in the refrigerator while you make the Stove-top Broccoli Sausage Pasta
. When everything is done, serve them together with your favorite bread and enjoy.