Persian Yogurt Salad recipe
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- 1 (32 ounce) container plain yogurt 2 tablespoons dried dill weed 2 cloves garlic, minced salt and black pepper to taste 1 cucumber - peeled, seeded, and chopped
Nutrition Info
- 77.6 caloriescarbohydrate: 9.3 gcholesterol: 6.8 mgfat: 1.8 gfiber: 0.3 gprotein: 6.3 gsaturatedFat: 1.1 gservingSize: -sodium: 154.4 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Persian Yogurt Salad
Directions
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In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.