UNC Health Care

Cucumber Salad

Low-fat yogurt, vinegar and dill give this cucumber salad plenty of zip!

Number of servings: 2

Ingredients

  • 1 cucumber (large, peeled and thinly sliced)
  • 2 tablespoons low-fat plain yogurt
  • 1 tablespoon vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1 teaspoon dill weed (optional)
  • 1 dash pepper (optional)

Directions

  1. Peel and thinly slice cucumber.
  2. Mix all other ingredients in the mixing bowl.
  3. Add cucumber slices and stir until coated.
  4. Chill until serving.

Per serving: 90 calories, 7 g total fat, 1 g saturated fat, 2 g protein, 4 g carbohydrates, 1 g dietary fiber, 15 mg sodium.

Recipe courtesy of the U.S. Department of Agriculture, recipefinder.nal.usda.gov.