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Dilled Cucumber-Tomato Salad

Dilled Cucumber-Tomato Salad
  • Prep 15 min
  • Total 15 min
  • Servings 5
A lightly seasoned yogurt dressing beautifully coats juicy tomatoes and crunchy cucumber.
Updated September 8, 2010

Ingredients

  • 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)

Steps

  • 1
    In medium bowl, mix yogurt, garlic, dill weed, sugar and salt.
  • 2
    Fold in tomatoes and cucumber. Serve immediately.

  • 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 Facts

Serving Size: 1 Serving
Calories
25
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
75mg
3%
Potassium
190mg
5%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
0%
0%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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