Try this Persian Cucumber-Yogurt Salad recipe, or contribute your own.
Suggest a better descriptionCombine all the ingredients. Adjust mint, salt and pepper to taste. If possible, let sit overnight. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988 Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon"
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 4 | ||
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Calories: 236 | ||
Calories from Fat: 57 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 8 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 82.2mg | 3 % | |
Potassium 614.8mg | 16 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 37.7g | ||
Protein 8.2g | 12 % | |
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: 236
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