Diabetic Dill Sweet Cucumber Salad π₯π₯
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Description:
This Diabetic Dill Sweet Cucumber Salad is a delightful variation on a classic cucumber salad, perfect for late spring and summer gatherings. Inspired by a family recipe, it’s been adapted to suit diabetic dietary needs without compromising on flavor. Crisp cucumbers and onions are tossed in a sweet and tangy dressing made with fat-free sour cream, Splenda sugar substitute, and aromatic dried dill weed. This refreshing salad is a wonderful addition to any meal, offering a burst of freshness with every bite.
Ingredients:
- 2 cucumbers
- 1/4 onion
- 1 cup fat-free sour cream
- 1/4 cup Splenda sugar substitute
- 2 teaspoons dried dill weed
Instructions:
-
Prepare Ingredients:
- Start by peeling and slicing the cucumbers. Thinly slice the onion and set aside.
-
Make the Dressing:
- In a mixing bowl, combine the fat-free sour cream, Splenda sugar substitute, and dried dill weed. Adjust the sweetness by adding more Splenda if desired. Stir until well combined.
-
Combine Ingredients:
- Add the sliced cucumbers and onions to the sweet dressing.
-
Toss and Refrigerate:
- Gently toss the vegetables with the dressing until they are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
-
Serve and Enjoy:
- Once chilled, give the salad a final toss before serving.
- Serve chilled as a refreshing side dish alongside your favorite meals.
Nutritional Information (Per Serving):
- Calories: 57.5
- Fat: 0.7g
- Saturated Fat: 0.4g
- Cholesterol: 3.8mg
- Sodium: 33.6mg
- Carbohydrates: 10.9g
- Fiber: 0.6g
- Sugar: 5g
- Protein: 2.8g
Recipe Notes:
- Feel free to adjust the sweetness of the dressing to suit your taste preferences.
- For added crunch, you can sprinkle some toasted sesame seeds or chopped nuts on top before serving.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Just give it a quick stir before serving.
