Dilled Cucumber-Tomato Salad

Dilled Cucumber-Tomato Salad

A lightly seasoned yogurt dressing beautifully coats juicy tomatoes and crunchy cucumber.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

5

servings

1/4
cup Yoplait® plain yogurt
1
small clove garlic, finely chopped
1/2
teaspoon dried dill weed
1/4
teaspoon sugar
1/8
teaspoon salt
3
large roma (plum) tomatoes, seeded, diced (1 1/2 cups)
1
medium cucumber, peeled, seeded and cubed (1 cup)
  1. In medium bowl, mix yogurt, garlic, dill weed, sugar and salt.
  2. Fold in tomatoes and cucumber. Serve immediately.
Makes 5 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Use about 1 1/2 teaspoons of chopped fresh dill weed instead of the dried dill, and garnish the salad with a sprig of fresh dill.
Roma (plum) tomatoes work well in this type of salad because they contain less moisture than regular slicing tomatoes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 25
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 75mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.