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Cucumbers in Yogurt

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Submitted by Cyndejeen

YIELD

6 servings

PREP

35 min

COOK

?

READY

1 hrs

Ingredients

1 1
EACH EACH CUCUMBERS
hothouse
1 1
X X SALT *
16 462.4
OUNCES ML/G YOGURT, PLAIN
3 45
TABLESPOONS ML BASIL
minced fresh
2 3E+1
TABLESPOONS ML MINT LEAVES
minced fresh
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
minced
1 1
EACH EACH GARLIC CLOVES
small
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *

Directions

Cut cucumber into ⅛ inch-slices, place in colander and sprinkle with salt.

Drain 30 minutes.

Rinse cucumber and pat dry.

Combine yogurt, basil, mint, onion and garlic in medium bowl.

Blend in cucumber, salt and pepper.

Refrigerate at least 1 hour.

(Can be prepared 1 day ahead.)

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 57 43% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 39mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 5%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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