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    You are in: Home / Recipes / Mediterranean Creamy Cucumber Salad Recipe
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    Mediterranean Creamy Cucumber Salad

    Average Rating:

    3 Total Reviews

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    • on June 20, 2003

      Mirjam, I am not surprised this has become a favotite in your house, it will be in mine too. What did it for me was the flavor of the dill with the feta. I can see myself using this to stuff pita bread with meat or fallafels. The only different thing I did was removing the seeds from the cucumber!

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    • on July 09, 2008

      This was good, but next time I'm going to salt and drain the cucumber for a while before making the salad (rinsing the salt off before using it like I do eggplant). There was entirely too much liquid after it sat for four hours and I had to try to drain it without losing all my feta. I had larger cucumbers so I quartered the slices to make them bite-sized, but that was the only change I made this time. Next time I might also add some tomato or red bell pepper for colour, but the flavour was perfect.

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    • on March 14, 2008

      This was just ok for me. I used non fat yogart and 1 percent milkfat cottage cheese as well as Greek feta. Even after adding the seasonings, I felt it just lacked some flavor. I would recommend not going the no fat/low fat route, as I did, when adding those dairy items as I think the dressing will be more thick and creamier in consistency, as I was hoping for. I served this aside of a baked chicken breast with Greek seasonings. I do think maybe some olives, red onion and tomatoes may kick it up a bit ....for next time! Thanks for posting, Mirj!

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    Nutritional Facts for Mediterranean Creamy Cucumber Salad

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 137.6
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 4.7 g
    Cholesterol 27.2 mg
    Sodium 398.7 mg
    Total Carbohydrate 8.8 g
    Dietary Fiber 0.6 g
    Sugars 4.7 g
    Protein 10.5 g

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