Friday, April 22, 2011

Cucumber Dill Salad

A dollop of yogurt and a hint of dill combine to make a light and refreshing cucumber salad- try it with your Easter ham! It’s also a nice accompaniment to spicy Indian food or the garlicky Mediterranean dishes.


Two cucumbers (Persian variety are great), peeled, sliced into very thin rounds, then sliced in half
6 tablespoons non fat Greek yogurt
1 teaspoon rice vinegar
½ teaspoon dill (fresh or dried)
¼ teaspoon garlic powder (optional)
salt to taste (optional)


Combine all of the above in a small bowl and eat! Chill if not serving immediately.

Makes 4 servings

Serving size: 1/2 cup Calories 20 Protein 2 g Carb 3 g Fiber 0 g Sugars 2 g Fat 0 g saturated fat 0 g Sodium 35 mg


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