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| Recipe: Cucumber Tomato Salad |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 1 cucumber, peeled and chopped
- 1/3 cup fresh dill, chopped
- 1 cup plain lowfat yogurt
- 1/8 tsp. salt (optional)
- 1/8 tsp. pepper
- 3/4 Lbs. tomato\raw, peeled and sliced
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| Cooking Directions: |
Combine all ingredients, except tomatoes, in a mixing bowl.
Set aside 10 minutes. Arrange tomato slices
on serving plates. Spoon cucumber sauce over tomatoes. |
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| Per Serving:
calories 67, fat 3.0g, calories from fat 40%, protein 4.5g, cholesterol 3.7mg, dietary fiber 1.6g
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| Nutrients |
Exchanges |
| Calories |
67 |
Milk Exchanges |
0.4 |
| Protein |
4.5g |
Vegetable Exchanges |
1.2 |
| Carbohydrates |
10.4g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
1.6g |
Bread Exchanges |
0.0 |
| Sugar |
8.2g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
3.0g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.3g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
0.9g |
Fat Exchanges |
0.1 |
| Poly-unsaturated Fat |
0.8g |
| % Calories from Fat |
40% |
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|
| Cholesterol |
3.7mg |
| Sodium |
52.6mg |
| Vitamins |
Minerals |
| Vitamin A |
84.1IU |
Calcium |
128.7mg |
| Thiamin (B1) |
1.0mg |
Copper |
1.0mg |
| Riboflavin (B2) |
0.7mg |
Iron |
1.1mg |
| Niacin (B3) |
0.8mg |
Magnesium |
28.9mg |
| Vitamin B6 |
1.3mg |
Manganese |
0.9mg |
| Vitamin B12 |
0.3mcg |
Phosphorus |
124.3mg |
| Vitamin C |
21.4mg |
Potassium |
446.8mg |
| Vitamin E |
1.0IU |
Selenium |
10.2mcg |
| Folate |
30.5mcg |
Sodium |
52.6mg |
| Pantothenic Acid |
0.7mg |
Zinc |
1.5mg |
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