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4 C plain yogurt |
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4 tsp. distilled white vinegar |
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2 tsp. extra-virgin olive oil |
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1 large cucumber, peeled and seeded, chopped (about 1 C) |
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2 large tomatoes, seeds removed, chopped (about 1 C) |
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1 small onion, chopped (about 1/2 C) |
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1/2 tsp. ground cumin |
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4 tsp. fresh mint, finely chopped, or 1 tsp. dried mint |
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1 tsp. fresh dill, finely chopped, or 1/2 tsp. dried dill |
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Salt and freshly ground black pepper to taste |
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Combine the yogurt, vinegar and olive oil in a large bowl. Using a whisk or wooden spoon, stir until it is completely smooth. |
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Stir in the cucumber, tomatoes, onion, cumin, mint, dill, salt and pepper. Chill for at least 2 hours. |
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| | Approximate values per serving: 95 calories, 5 g fat, 14 mg cholesterol, 5 g protein, 9 g carbohydrates, 1 g fiber, 258 mg sodium, 46 percent calories from fat. |
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recipe from: culinarycafe.com, 07/23/03
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