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|
|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|