Cucumber Yogurt Dill Salad the Editors of Publications International, Ltd.
Makes 4 servings
|1/4||cup plain nonfat or regular yogurt|
|1||tablespoon lemon juice|
|1/4||teaspoon garlic salt|
|1||tablespoon chopped fresh dill|
|2-1/2||cups peeled, seeded and sliced cucumbers (about 2 medium cucumbers)|
|1/4||cup chopped onions|
|1/4||cup chopped button mushrooms (optional)|
- Combine yogurt, lemon juice, garlic salt and dill in large bowl; whisk together until well combined. Fold in remaining ingredients. Chill 2 to 3 hours before serving.
|Serving Size:||2/3 cup|
|Saturated Fat||trace g|
|Total Fat||< 1 g|
|Calories from Fat||5 %|
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