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Yogurt-Cucumber Salad

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Submitted by dfoubert

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

2 2
EACH EACH CUCUMBERS
½ 118
CUP ML ONIONS
chopped
8 231.2
OUNCES ML/G YOGURT
1 5
TEASPOON ML DILL WEED
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML DRY MUSTARD
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 39 34% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 217mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 6%
Calcium 7% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

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