Cucumber Salad with Dill
My Great Grandmother, Arizona Henry, would have this cucumber salad several times a week during peak cucumber season. She would take it to picnics and family reunions as her dish to share.
As a summer snack, I still take a cold cucumber out of the refrigerator, dip it in her dressing and only stop when it is gone. It’s a filling snack and quenches my thirst on a hot day.
When we had all we could eat of cucumbers, Grandma would start her pickle-making. Bread and Butter pickles were her favorites, followed by dill. She would collect five-gallon buckets of cucumbers from farmers for her pickles. It was a lot of work, but they made for a tasty treat. 
One large cucumber only has about 30 calories because it’s mostly water. They can help you stay hydrated in the summer. Cucumbers are high in vitamin C, K, magnesium, potassium, and manganese. They are low in calories, which can promote weight loss. If you leave the peel on, you can get extra fiber.
Cucumber Salad with Dill
2 cucumbers, thinly sliced
1 small red onion, sliced thin
1 tsp. fresh dill
Place thinly sliced cucumbers and onions in a bowl. Sprinkle with fresh, finely chopped dill. Add Mayonnaise Apple Cider Salad Dressing as desired.
Mayonnaise Apple Cider Salad Dressing
1 cup mayonnaise
1⁄2 cup apple cider vinegar
1/3 cup sugar or Splenda
Mix all ingredients, adjusting to taste
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.
