Cucumbers With Yogurt Dressing
Ingredients 6 ingredients
- 3 cucumbers -- sliced dill weed sprigs -- for garnish
- 6 tablespoons scallions -- chopped
- 1 1/2 cups low-fat yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard
Possible health benefits
General information, not medical advice.
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Cucumber
Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of protein · 0.7 g per 100 g, 17% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In small bowl, combine the yogurt, scallions, salt, pepper and mustard. Blend.
- Add thinly sliced cucumbers and mix well to coat with dressing.
- Lay about 2 or 3 dill sprigs on top but do not mix in.
- Cover tightly and refrigerate 1 hour.
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Chef's knife
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Cutting board