Cucumbers and Tomatoes in Yogurt


Serves: 5

Ingredients

Directions:

1. Cut cucumber lengthwise in half scoop out seeds. Chop cucumber (about 1 1/4 cups).

2. Mix cucumber, onion and salt let stand 10 minutes. Stir in tomato.

3. Mix remaining ingredients except yogurt toss with cucumber mixture. Cover and refrigerate at least 30 minutes to blend flavors.

4. Drain thoroughly. Just before serving, fold in yogurt. Store covered in refrigerator.

NUTRITION FACTS: 1/2 Cup: Calories 30 (Calories from Fat 10) Fat 1g (Saturated 1g) Cholesterol 5mg Sodium 310mg Carbohydrate 5g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 4% Vitamin C 16% Calcium 4% Iron 2% DIET EXCHANGES: 1 Vegetable

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This Cucumbers and Tomatoes in Yogurt recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.


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