Cucumber-Yogurt Salad (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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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

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