Cucumber Salad Recipe
Ingredients
| Cucumbers | 2 | |
| Sugar | 1 Teaspoon | |
| White vinegar | 2⁄3 Cup (10.67 tbs) | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| Plain yogurt | 2⁄3 Cup (10.67 tbs) | |
| Parsley sprigs | 2 Large | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 39 Calories from Fat 12
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.82 g4.1%
Trans Fat 0 g
Cholesterol 4.9 mg1.6%
Sodium 118.2 mg4.9%
Total Carbohydrates 6 g1.9%
Dietary Fiber 0.4 g1.6%
Sugars 4.3 g
Protein 2 g3.6%
Vitamin A 3.3% Vitamin C 5.1%
Calcium 5.8% Iron 1.5%
*Based on a 2000 Calorie diet
Directions
Sprinkle the slices with salt and leave for 30 minutes.
Rinse and drain thoroughly.
Mix the sugar with the vinegar and water and a shake of pepper.
Pour over the cucumber and leave to stand in a refrigerator for 1 hour.
Drain off the liquid and toss the cucumber in yogurt.
Chop the parsley finely and sprinkle on top.
Serve chilled
Chef
