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Cucumber And Yogurt Salad Recipe
|Cucumber||1 , peeled and finely chopped|
|Malt vinegar||2 Tablespoon|
|Spring onions||6 , trimmed and finely chopped|
|Green pepper||1 , white pith removed, seeded and finely chopped|
|Yogurt||8 Fluid Ounce|
|Sour cream||2 Fluid Ounce|
|Black pepper||1⁄2 Teaspoon|
|Chopped fresh dill/1 1/2 teaspoons dried dill||3 Teaspoon|
|Round lettuce||1 , outer leaves removed, washed and separated into leaves|
Serving size: Complete recipe
Calories 423 Calories from Fat 189
% Daily Value*
Total Fat 21 g33.1%
Saturated Fat 12 g59.8%
Trans Fat 0 g
Cholesterol 61.5 mg
Sodium 2126.2 mg88.6%
Total Carbohydrates 48 g16.1%
Dietary Fiber 6.6 g26.5%
Sugars 30.3 g
Protein 16 g32.4%
Vitamin A 67% Vitamin C 261.2%
Calcium 49.8% Iron 23.4%
*Based on a 2000 Calorie diet
Set aside for 10 minutes to degorge.
Place the cucumber in a wire strainer held over a small mixing bowl.
With the back of a wooden spoon, gently press the cucumber until most of the liquid is extracted.
Discard the liquid.
Place the cucumber in a medium sized mixing bowl and add the spring onions [scallions] and green pepper.
Mix them together with the wooden spoon and set aside.
In another medium sized mixing bowl, mix the yogurt, sour cream, salt, pepper and two thirds of the dill.
Pour the yogurt mixture over the cucumber mixture and toss them together with two large spoons until all the ingredients are thoroughly coated.
Arrange the lettuce leaves around the edges of a large serving platter and spoon the yogurt and cucumber mixture into the centre.
Sprinkle the remaining dill over the mixture and serve immediately.