Dilled Cucumber Salad

The American Country Inn and Bed & Breakfast Cookbook Volume Two, 1990

20 minutes — 4 Servings

Ingredients

2	large	cucumbers (pared and thinly sliced)
1	teaspoon	salt
1	cup	plain yogurt
1	tablespoon	onions (finely chopped)
1⁄2	teaspoon	sugar
1	dash	tabasco sauce
1	tablespoon	fresh dill (finely chopped - or 1 tsp dried dill)
		lettuce leaves (washed and crisped)
2		tomatoes (peeled and cut into wedges)

Instructions

Toss the cucumbers with salt and place in a colander for 1 hour. Rinse well and drain thoroughly. In a medium-sized bowl combine the yogurt, onion, sugar, Tabasco sauce, and dill. Pat the cucumbers dry with paper towels and add to the yogurt dressing. Toss well. Serve on lettuce leaves and garnish with tomato wedges.