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Dilled Cucumber, Tomato and Celery Salad

Dilled Cucumber, Tomato and Celery Salad

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Tom and Agnes

We developed this mid-summer salad to use an overabundance of fresh cucumbers, tomatoes, and celery. This recipe makes more dressing than you need for the salad, but it will keep almost forever in the refrigerator.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 36.1 g
  • 55%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Place water and dill seed in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Whisk in honey and salad dressing mix, then pour mixture into a large bowl. Whisk in mayonnaise, buttermilk, milk, and vinegar until smooth.
  2. Place cucumbers, tomatoes, celery, onion, garlic, and salt into a separate bowl, and pour half of the dressing onto the vegetables; toss well. Cover, and refrigerate salad for at least 1 hour. Cover and refrigerate remaining dressing for future use.
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Reviews

luv2cook
17
5/11/2009

Oh no! Don't know what happened but this did NOT work. Are you sure that it is 1/3 cup of water to simmer the dill seed in? The water kept evaporating in the pan before the seeds had simmered for 10 minutes. Then I added the honey and dry buttermilk mix and ended up with globs of honey/seed/seasoning that would NOT whisk into the rest of the dressing mixture. UGH - this after I made a special trip to the grocery for dill SEED vs. dill WEED.

georgi porgi
13
2/22/2010

We grow a garden every summer and can't wait to try this with fresh veggies.It's a definite keeper.

Linette
10
11/10/2009

I used skim milk in place of buttlermilk. And dill weed instead of running to the store for dill seed. My 9 yr old can't get enough of these cucumbers...and she puts them on her salad!!