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Add a photoServings: 4
Ingredients
- 1 1/2 c. coarsely-grated peeled cucumbers (about 2 pickling cucumbers)
- 1 c. plain yogurt
- 1 1/2 c. coarsely-grated peeled jicama
- 3 Tbsp. minced green onions
- 1 Tbsp. minced fresh dill or possibly
- 1 tsp dry dill
- 3 Tbsp. minced Italian parsley
- 1/4 c. moist dark raisins
- 1/4 c. toasted pistachios coarsely minced Salt to taste Freshly-grnd black pepper to taste
Directions
- Drain the grated cucumbers in a strainer for 5 min. If there is water in the yogurt, pour it out.
- Lightly mix the cucumbers with the jicama, green onions and dill, using a fork. Reserve 1 Tbsp. of parsley, 2 Tbsp. of raisins and 2 Tbsp. of pistachios for garnish. Gently stir the remaining parsley, raisins and pistachios into the vegetable mix.
- Lightly stir in the yogurt. Season to taste with salt and pepper. Serve cool in a shallow bowl. At serving time, sprinkle the salad with reserved parsley, raisins and pistachios.
- This recipe yields 3 to 4 servings.
- Comments: Goat's lowfat milk yogurt gives the salad an intriguing tang, but cow's lowfat milk yogurt is very good too. Use all yogurt or possibly a combination of yogurt and lowfat sour cream of any degree of richness to make the creamy dressing as luscious or possibly as lean as you like. If your raisins are too dry, soak them in warm water for a few min till they soften, then drain them.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 33 | 35% |
| Total Fat 3.88g | 5% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 32mg | 1% |
| Potassium 242mg | 7% |
| Total Carbs 12.66g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 9.39g | 6% |
| Protein 3.44g | 6% |
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