Cucumber-Yogurt Salad

http://www.eatingwell.com/recipes/cucumber_yogurt_salad.html

From EatingWell:  Charter Issue, 1990

A refreshing accompaniment to a main course of meat or fish, this cucumber-yogurt salad also makes a tasty filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 4 large cucumbers, peeled
• 1/2 teaspoon salt
• 2 cups low-fat plain yogurt
• 2 teaspoons lemon juice
• 2-4 cloves garlic, minced
• Freshly ground pepper, to taste
• 2 tablespoons chopped fresh parsley, or 2 tablespoons chopped fresh mint
• 1 tablespoon extra-virgin olive oil

Preparation

1. Cut cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.
2. Combine yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly.
3. Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.

Nutrition

Per serving : 146 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 7 mg Cholesterol; 16 g Carbohydrates; 8 g Protein; 2 g Fiber; 383 mg Sodium; 687 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 low-fat milk