| Cucumber Salad |
| Number of Servings |
2 |
|
Serving Size |
1 cup |
| Preparation Time |
10 minutes |
|
Cooking Time |
NA |
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|
| Quantities |
Ingredients |
| 1 | large cucumber, peeled and lightly thinly sliced |
| 2 tablespoons | low fat yogurt |
| 1 tablespoon | vinegar |
| 1 tablespoon | vegetable oil |
| 1 tablespoon | water |
| 1 teaspoon | dill weed (optional) |
| | dash of pepper |
|
| Equipment |
Instructions |
- cutting board
- sharp knife
- mixing bowl
- measuring spoon
- mixing spoon
|
- Mix all ingredients except cucumbers in the mixing bowl.
- Add cucumber slices and stir until coated.
- Chill until served.
|
| NOTES: Variation: Use light mayonnaise instead of yogurt. |
| Nutrition Information |
| Calories |
70 |
| Total Fat |
5g |
| Saturated Fat |
1g |
| Protein |
2g |
| Carbohydrates |
6g |
| Fiber |
1g |
| Sugar |
4g |
| Vitamin A |
15% |
| Vitamin C |
15% |
| Calcium |
6% |
| Iron |
4% |
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