Try this Minted Cucumber Salad recipe, or contribute your own.
Suggest a better descriptionPeel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an hour. Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an hour. In a glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in cucumber. Cover and refrigerate if not served at once. Recipe By : Elizabeth Powell From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 41 | ||
Calories from Fat: 6 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 24.1mg | 1 % | |
Potassium 243.3mg | 6 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.6g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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