Yogurt Carrot Cucumber Salad

By Marian Burros

Published November 15, 1994

Total Time
10 minutes
Rating
4(14)
Comments
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Featured in: PLAIN AND SIMPLE; A Chinese-Italian Effort

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Ingredients

Yield:2 servings

  • 3 ounces Kirby cucumber

  • 2 ounces peeled baby carrots

  • 1 small clove garlic

  • 1 cup nonfat plain yogurt

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

14 grams carbs; 2 milligrams cholesterol; 87 calories; 1 gram fiber; 117 milligrams sodium; 8 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and trim cucumber, and julienne in a food processor. Julienne carrots. Squeeze out the liquid from vegetables, and discard it. Add vegetables to serving bowl.

  2. Step 2

    Mince garlic, and stir into vegetables with yogurt.

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4 out of 5
14 user ratings
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