This was good. This was really good once I added feta cheese.
Herby Cucumber Salad
Creamy and tangy, this simple side comes together in a flash. Don't make the salad ahead--the cucumbers will release too much water.
Yield: Serves 6 (serving size: 1 cup)
Total:
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Recipe Time
Hands On:
12 Minutes
Total:
12 Minutes
Nutritional Information
Amount per serving
- Calories: 65
- Fat: 2.6g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.3g
- Protein: 1.8g
- Carbohydrate: 9.9g
- Fiber: 1.4g
- Cholesterol: 1mg
- Iron: 0.5mg
- Sodium: 150mg
- Calcium: 48mg
Ingredients
- 1/4 cup plain low-fat yogurt
- 2 tablespoons coarsely chopped fresh dill
- 1 tablespoon coarsely chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons coarsely chopped mint
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove
- 5 1/2 cups thinly sliced cucumber (about 2 large)
- 2 1/2 cups thinly sliced red onion
Preparation
- 1. Combine the first 11 ingredients in a food processor or a blender, and process until well blended. Combine the cucumber and onion in a large bowl. Drizzle with yogurt mixture, and toss to coat.
Herby Cucumber Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
More Recipes for Salads
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Bulgur, Mint, and Parsley Salad
Cooking Light
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