Minted Cucumber Salad

recipe
This cool, crisp salad is a low-carb variation of a traditional, high-sugar, marinated cucumber salad. Some traditional marinated cucumber salads have as much as 3/4 cup sugar. We used a calorie-free sweetener and reduced the amount to 2 teaspoons. The fresh mint also contributes a bit of a sweet sensation.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 39
Caloriesfromfat 0.0 %
Fat 0.4 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 7.5 g
Fiber 1.4 g
Cholesterol 1 mg
Iron 0.7 mg
Sodium 18 mg
Calcium 51 mg

Ingredients

1/2 cup vanilla low-fat yogurt
3 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
2 teaspoons
Dash of hot sauce
3 cucumbers, peeled and thinly sliced
1 small red onion, sliced and separated into rings
Boston lettuce leaves (optional)

Preparation

1. Combine first 5 ingredients in a small bowl; stir well with a whisk.

2. Place cucumber and onion slices in a shallow dish. Spoon yogurt mixture over vegetables. Cover and chill at least 30 minutes. Serve over lettuce leaves, if desired.

carbo rating: 6

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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