Try this Tzatziki Yogurt, Garlic and Cucumber Salad recipe, or contribute your own.
Suggest a better descriptionPlace the diced cucumber in a colander and sprinkle with the salt, tossing to mix well. Set the colander in a bowl, cover with plastic wrap and allow to drain for 3 to 6 hours. Line a sieve with cheesecloth and place the plain yogurt on top of the cheesecloth. Place the sieve over a bowl and allow to drain for 3 to 6 hours. Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic and mint, mixing gently until thoroughly blended. Season to taste with additional lemon juice, salt and freshly ground pepper. Yield: about 3 cups Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by Angele Freeman
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Serving Size: 1 Serving (660g) | ||
Recipe Makes: 1 | ||
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Calories: 500 | ||
Calories from Fat: 286 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 20.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 191.8mg | 7 % | |
Potassium 1357.4mg | 36 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 37.4g | ||
Protein 17.5g | 25 % | |
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: 500
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