Yogurt-Cucumber Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cucumbers
|
|
| ½ | cup |
onions
chopped |
|
| 8 | ounces |
yogurt
|
|
| 1 | teaspoon |
dill weed
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
white vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cucumbers
|
|
| 118 | ml |
onions
chopped |
|
| 231.2 | ml/g |
yogurt
|
|
| 5 | ml |
dill weed
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
dry mustard
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
white vinegar
|
|
Directions
Coarsely chop cucumbers.
Combine cucumber and onion, set aside.
In small bowl, stir together yogurt, seasonings, and vinegar; beat lightly with wire whisk until smooth.
Stir ½ cup yogurt dressing into pasta mixture and toss well.
Cover and chill, stirring occasionally.
May add 1 cup cooked macaroni if desired.
