Spaghetti and tomato salad with dill yogurt dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Spaghetti |
| 1½ | Cucumbers | |
| 1 | large | Garlic clove |
| ¼ | teaspoon | Salt |
| ½ | cup | Low-fat plain yogurt |
| ½ | cup | Well-shaken buttermilk |
| ¼ | cup | Fresh dill sprigs; chopped |
| ¾ | pounds | Vine-ripened cherry tomatoes |
| ½ | cup | Kalamata or other brine-cured black; pitted |
| ; olives | ||
Directions
In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.
Peel and seed 1 cucumber and shred on large holes of grater. Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid. Seed and dice remaining half cucumber. Chop garlic and mash to a paste with salt. In a large bowl stir together shredded and diced cucumber, garlic paste, yogurt, buttermilk, all but 1 tablespoon dill, and salt and pepper to taste.
Halve or quarter tomatoes and cut olives into thin slices. In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper.
Cook spaghetti in boiling water until al dente and drain in a colander.
Rinse spaghetti under cold water to stop cooking and drain well. Add spaghetti to yogurt mixture and toss to coat.
Serve spaghetti topped with tomato mixture.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 905 Calories (kcal); 4g Total Fat; (4% calories from fat); 32g Protein; 183g Carbohydrate; 0mg Cholesterol; 558mg Sodium Food Exchanges: 11½ Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9378 Converted by MM_Buster v2.0n.