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Cucumber Dill Salad

Colleen's picture
By Colleen ~ Posted Sun, 01/20/2008 - 12:30pm
Intro: 

Nutrition Information

Nutritional Analysis per serving

Calories 357

Fat 19 grams

Saturated Fat 4 grams

Carbohydrates 7 grams

Fiber 1 gram

Protein 37 grams

Ingredients
<p>1 English (seedless) cucumber (about 1 pound)</p>
<p>1 tablespoon kosher salt</p>
<p>1 cup low-fat plain yogurt</p>
<p>2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish</p>
<p>Pinch sugar</p>
<p>1/2 teaspoon finely grated orange zest</p>
<p>Pinch cayenne pepper</p>
<p>Freshly ground black pepper</p>

For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour. 

 

Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste. 

 

 

Taken from Foodnetwork recipe.:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29642,00.html?applicationId=MY-RECIPE-BOX 

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