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Cucumber Yogurt Dill Salad

Yield

Makes 4 servings

Ingredients

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)

Preparation

  1. 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.

Nutritional Information

Serving Size: 2/3 cup
Calories 22
Calories from Fat 5 %
Total Fat < 1 g
Saturated Fat trace g
Cholesterol trace mg
Carbohydrate 4 g
Fiber <1 g
Protein 1 g
Sodium 74 mg

Dietary Exchange

Vegetable 1

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