Cucumber-Yogurt Salad
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.
Source: EatingWell Magazine, Charter Issue 1990
Gallery
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
146 calories; protein 8.3g 17% DV; carbohydrates 15.5g 5% DV; dietary fiber 2.1g 8% DV; sugars 12.6g; fat 5.9g 9% DV; saturated fat 1.8g 9% DV; cholesterol 7.3mg 3% DV; vitamin a iu 422.7IU 9% DV; vitamin c 13.9mg 23% DV; folate 56.1mcg 14% DV; calcium 269.3mg 27% DV; iron 0.9mg 5% DV; magnesium 56mg 20% DV; potassium 687.5mg 19% DV; sodium 383.4mg 15% DV; thiamin 0.2mg 15% DV.
Exchanges:
1 starch, 1 low-fat milk
