Garden Vegetable Salad

FOODISTA
6Ingredients
50Minutes
70Calories

Ingredients

US|METRIC
  • 2 vine ripened tomatoes (chopped)
  • 1 cucumber (peeled, seeded, and)
  • 1 onion (small, chopped)
  • 1 green bell pepper (chopped)
  • 3/4 cup plain yogurt
  • salt (for draining vegetables)
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    Directions

    1. Drain yogurt in cheesecloth bag (or fine strainer, or coffee filter will work for this small amount) for about 1/2 hour to remove some of the liquid.
    2. While yogurt is draining, cut up vegetables, stir in some salt (try about a teaspoon), and put in a colander to drain. The salt will draw out the liquid in the vegetables which can then drain off through the colander.
    3. Stir every once in a while to help with the draining.
    4. When both vegetables and yogurt have shed some of their excess liquid, stir the yogurt into vegetables. Since some of the salt will have drained off with the liquid, taste and add salt if necessary.
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    NutritionView More

    70Calories
    Sodium9% DV220mg
    Fat2% DV1.5g
    Protein6% DV3g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories70Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol5mg2%
    Sodium220mg9%
    Potassium420mg12%
    Protein3g6%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A15%
    Vitamin C60%
    Calcium8%
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.