Spanish onion and cucumber salad

Yield: 4 servings

Measure Ingredient
1 cup Plain low-fat yogurt
2 tablespoons Lemon juice
½ teaspoon Black pepper
¼ teaspoon Dill weed
1 teaspoon Chopped parsley
\N \N Salt
1 large Spanish onions; sliced
2 \N Cucumbers; sliced and not peeled
\N \N Fresh spinach; leaves rinsed well

1. In a bowl, mix yogurt, lemon juice, pepper, dill, parsley, and salt.

2. Line salad bowl with young leaves of spinach. Place on a layer of cucumber, then a layer of onion rings and then some dressing. Repeat the layers, topping with the dressing. Refrigerate for 1 or 2 hours. Serve with pumpernickel or very dark rye bread.

Serves 4.

NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@...> 1999-July-1. As usual, I have substituted "plain low-fat yogurt" for "yogurt" in the ingredients list.

Recipe by: Karen Cross Whyte, The Complete Yogurt Cookbook, p. 35 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Jul 1, 1999, converted by MM_Buster v2.0l.

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