WHY THEY’RE LIGHT Waxy new potatoes, tossed in a flavorful mustard vinaigrette, easily outdo heavy, mayonnaise-based potato salads, while low-fat yogurt and dill dress up sliced cucumbers. Pack either low-calorie side for a picnic.
Recipe information
Yield
serves 4
Ingredients
2
2
1
1
1
1
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Preparation
Step 1
Halve cucumbers lengthwise. With a spoon, scoop out and discard any seeds. Cut crosswise into 1/8-inch-thick slices. Place in a colander set over a bowl, and toss with 2 teaspoons salt; let stand 15 minutes.
Step 2
Meanwhile, in a medium bowl, combine yogurt, chopped dill, vinegar, and 1/4 teaspoon pepper.
Step 3
Remove cucumbers from colander, and pat dry with paper towels. Add to bowl with yogurt dressing; toss to combine. Garnish with dill sprigs, if desired, and serve.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 30
Step 6
Fat: 0.6g (0.3g Saturated Fat)
Step 7
Protein: 1.9g
Step 8
Carbohydrates: 4.6g
Step 9
Fiber: 1g