Cucumber Salad with Yogurt Dressing
(makes 4 servings)
| 2 | cucumbers, about 1 pound, (480 g) total, peeled and very thinly sliced |
| 1 | scallion, white part and 2 inches (5 cm) green, chopped |
| 1 | small tomato, 5 ounces (150 g), seeded and chopped |
| 2 | cups (123 g) mixed lettuces, torn into bite-size pieces |
| Dressing: |
| 3 | teaspoons ( 45 ml) red wine vinegar |
| 1 | teaspoon ( 5 ml) canola oil |
| 1/4 | cup (56 g) plain low-fat yogurt |
| 1 | teaspoon (5 ml) Dijon mustard |
| 1 | clove garlic, minced |
| 2 | teaspoons (10 ml) chopped fresh tarragon |
- Place the cucumber, scallion, and tomato in a bowl.
- Arrange the lettuce on each of 4 salad plates, making a nest in the center.
- Combine the vinegar, oil, yogurt, mustard, garlic, and tarragon. Toss with the cucumber mixture.
- Divide the cucumber salad between the 4 plates. Serve immediately.
| Per serving: | 50 calories (31% calories from fat), 2 g protein, 2 g total fat (0.3 g saturated fat), 7 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 56 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1 1/2 vegetable), 1/2 fat |
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