parsley To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast as first course or as a side dish during dinner.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 6|
|Calories from Fat: 47 (61%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2.4mg||1 %|
|Sodium 30.2mg||1 %|
|Potassium 188.8mg||5 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.3g|
|Protein 2.6g||4 %|
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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: 77
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