Kol bo salad

Yield: 6 servings

Measure Ingredient
2 mediums Tomatoes; diced
2 mediums Cucumbers; peeled and seeded
1 large Onion; diced
2 Cloves garlic; minced
1 cup Plain yogurt
¼ cup Rice vinegar or lemon juice
1 tablespoon Olive oil
Salt; to taste
Dried or fresh dill; to taste
1 teaspoon Anise seed; (optional)


MIX all ingredients together in large bowl. Makes 6 servings.

PER 1-CUP SERVING: 56 CAL.; 3G PROT.; 2G TOTAL FAT (1G SAT. FAT); 9G CARB.; 5MG CHOL.; 71MG SOD.; 2G FIBER. Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 15, 1999.

Recipe by: Vegetarian Times Magazine, April 1997, page 66 Converted by MM_Buster v2.0l.

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