Persian Yogurt Salad recipe

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Ingredients

1 (32 ounce) container plain yogurt
2 tablespoons dried dill weed
2 cloves garlic, minced
salt and black pepper to taste
1 cucumber - peeled, seeded, and chopped

Nutrition Info

77.6 calories
carbohydrate: 9.3 g
cholesterol: 6.8 mg
fat: 1.8 g
fiber: 0.3 g
protein: 6.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 154.4 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

Recipe Yield

8 servings

Recipe Note

Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative.

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