Ingredients
1 cucumber (large
peeled and thinly sliced)
2 tablespoons yogurt
low-fat
1 tablespoon vinegar
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon dill weed
1 dash black pepper
Steps
Wash hands with soap and water.
Peel and thinly slice cucumber.
Mix all other ingredients in the mixing bowl.
Add cucumber slices and stir until coated.
Chill until serving.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 85 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 14 mg |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 52 mg |
| Iron | 1 mg |
| Potassium | 195 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Cucumber Salad. Recipe source: Eating Right Is Basic Michigan State University Cooperative Extension Service Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.