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8 servings, 1/2 cup (125 mL) each
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Substitute dill weed for the mint.
This salad can be part of a healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this last weekend and my husband and I both loved it! I did substitute about 1/2 tsp of dried dill for the mint. TIP: This salad will not taste good the next day as leftovers (too watery)so eat it right away.
Very tasty, and my guests loved it! I would use more mint leaves next time.
This is a great, fresh side dish, and uses up some of those cucumbers that seem to become abundant in late summer. Use as many cucumbers as you wish, the sauce stretches a lot. I mixed a frozen dill cube (equivalent to 1 tsp fresh, chopped dill weed) into the sauce instead of mint. It was awesome... great for a potluck. Refrigerate leftovers for a couple of days.