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Dilly Cucumber Salad

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I remember as a little girl, whenever my Grandma Millner would visit, our refrigerator would smell faintly of onions and vinegar because she’d always have a big bowl of cucumber salad stashed in there.  Back then, I remember eating it without complaint, but I wasn’t all that impressed with it.  I think I may use more sugar than her, because I’m practically addicted to the recipe I use now, and you all know how much I like my sugar!

This is a wonderfully cold, crisp, sweet, and briny salad to serve during the warmer months, and a great addition to a potluck or barbecue.  It reminds me of a better and fresher version of bread and butter pickles, though not quite as sweet.  This makes a huge bowl so feel free to cut the recipe down if you don’t think you’ll need this much. Enjoy!

Dilly Cucumber Salad

Printable recipe
Printable recipe with picture

4 cucumbers
1 large white onion
¼ cup finely diced red bell pepper
¾ cup granulated sugar
¾ cup white vinegar
1 tablespoon dried dill
2 teaspoons salt

Wash cucumbers well (I get them wet and rub a little dish soap over them to get help get the wax off, then rinse them very well with warm water).  Cut cucumbers in half, then lay flat side down and slice; place slices in a very large bowl. Next, cut the onion in half lengthwise.  Place halves flat-side down, cut in half again lengthwise, then slice very thin width-wise; add to the cucumbers. Measure in remaining ingredients, stir well, and refrigerate overnight before serving. Stir once or twice if you can. The salt will cause water to come out of the veggies and by morning, the liquid will be filled up to the level of the veggies. Serve cold with a slotted spoon.

Serves 16.

Per serving: 52 calories; 0 g fat; 293 mg sodium; 145 mg potassium; 13.1 g carbohydrates; 1 g fiber; 10 g sugar; 1 g protein; 1 Point Plus

Recipe by Veronica Miller

Crunchy Dilled Shrimp Salad

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I’ve been making this shrimp salad for several years and especially enjoy it in the spring and summer because it is light and bright. I love the crisp crunch from the water chestnuts and the nutty crunch from the cashews. The dill & lemon balance the slightly sweet taste of the dressing and pair perfectly with the shrimp. I usually serve it on a slice of toasted bread as an open-faced sandwich so I can enjoy the visual appeal of the pretty salad while I eat it.

I omitted the cashews from this batch and decreased the dressing to 1/3 cup, which saves 50 calories per serving.

Crunchy Dilled Shrimp Salad

Printable Recipe
Printable recipe with picture

1 (12 oz) bag frozen cooked shrimp, thawed and tails removed
1 (8 oz) can water chestnuts, drained
1/4 c cashews
1/2 c light Miracle Whip
3 T chopped fresh dill or 1 T dried dill
2 t lemon juice
3/4 t garlic powder
1/8 t salt

Roughly chop the shrimp, water chestnuts & cashews and mix in a medium bowl with all other ingredients. Serve immediately. If you will be serving later, omit the cashews and refrigerate. Stir them in just before serving so they will still be nice and crunchy.

Makes 4 servings.

Nutritional Info (per serving): 187 cal, 7 g fat, 177 mg cholesterol, 560 mg sodium, 12 g carbs, 1 g fiber, 20 g protein.

Dill, Cheddar & Green Onion Cheese Ball

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By omitting the sour cream and adding some cheddar cheese to my favorite dip, I invented quite a delicious cheese ball! Finely grated cheddar is ideal for a more uniform texture & appealing appearance, but making it with the thicker shreds didn’t make it any less tasty.

I’ll post the Creamy Dill & Green Onion Dip recipe next time I make it because I keep eating it so fast that I haven’t had a chance to take a photograph yet!

Dill, Cheddar & Green Onion Cheese Ball

Makes 1 small cheese ball (slightly larger than those sold in the supermarket). Double the recipe for a larger cheese ball.

1 (8-oz) package cream cheese, softened
2 finely chopped green onions
1 cup shredded mild cheddar cheese
1 t fresh parsley, chopped fine (optional)
½ t dill weed
¼ t garlic powder
½ t salt
1 cup chopped pecans

Mush everything but the nuts together with your hands until it is well combined, shape it into a ball and roll it in the chopped nuts. Cover with plastic wrap; refrigerate at least two hours or overnight and leave out of the fridge a few hours before serving.

Recipe by Veronica Miller

Carrot, Dill & White Bean Salad

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You don’t have to sacrifice flavor in order to eat healthy.  This salad is a wonderful blend of flavors with a nice dose of heart-healthy fat & good-for-you fiber.  It is so good I could eat the entire recipe in one sitting, but since I’m on Weight Watchers, I measured out my portion like a good girl and managed to stick to it by eating fresh tomatoes (zero points!) on the side.  Next time I’ll serve it on a lettuce leaf or even a bed of lettuce to make it even prettier.

Carrot, Dill & White Bean Salad

adapted from 101 Cookbooks

Dressing
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 teaspoon fine grain salt
1/2 cup finely diced red onion

Salad
1 teaspoon vegetable oil for cooking
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans (I used 1 can Great Northern & 1 can Chickpeas, which equaled 2 3/4 cups)
scant 1/4 cup chopped fresh dill or 1 T dried
2 tablespoons packed brown sugar
1/3 cup sliced almonds, toasted (optional–I omitted to save calories)

Combine the olive oil, lemon juice, salt and onion in a small bowl. Stir and set aside.

In your largest skillet over medium high heat, toss the carrots with the oil. Let them cook in a single layer – they’ll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.

Add the beans and dill to the skillet and cook for a few more minutes, or until the beans are heated through.

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Serves 6 – 8 as a side.

Veronica’s Notes: I didn’t have fresh dill and was only able to scrounge up 1 1/2 tsp of dried dill–it was still really good but I could tell it would have been even better with more dill so I left the original amount in the recipe.  Also, for the few of you actually interested, I calculated that this dish (without the almonds) is 9 points if divided into 4 main-dish servings, and 4 points if divided into 8 side-dish servings.

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