Page 57 - Wits' Cookbook
P. 57

Cucumber Salad with Creamy Dill DressingSubmitted by: Matthew DreyerINGREDIENTS1⁄2 cup of Chobani non-fat Greek yogurt 6 tbsp of extra virgin olive oil2 tsp of dried dill1 tsp of minced garlic3⁄4 tsp of garlic saltsalt and pepper to taste2 English cucumbers1 1⁄2 cups of cherry tomatoes 1⁄2 cup of red onionDIRECTIONS• To make the dressing: In a bowl, mix together Greek yogurt and olive oil completely. Mix in dried dill, garlic salt and minced garlic.• Spiralize cucumbers and add to bowl. Thinly slice the cherry tomatoes and red onion, and add into bowl. Stir to completely cover in dressing.• refrigerate overnight, or at least 3-4 hours. Season to taste with salt and pepper before serving.ADDITIONAL NOTESThe dressing makes a large quantity. You can choose to add more cucumbers and veggies to the mix.You can also top the salad with chia seeds!SOUPS & SALADS57


































































































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