2 large cucumbers
1 small fennel bulb (2 cups sliced)
1 cup plain yogurt
1/2 cup finely chopped onion
1 teaspoon finely minced or pressed garlic
2 tablespoons white vinegar
1 1/2 tablespoons sugar
1 tablespoon olive oil
2 tablespoons finely chopped fresh dill
Instructions
Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds.
Cut the cucumbers crosswise into thin half-moon slices and place in a bowl Trim the fennel bulb.
Cut it in half and then crosswise into thin slices.
Add the fennel and yogurt, onion, garlic,
vinegar, sugar, oil, and fresh dill to the cucumbers.
Blend well.
Chill for at least 1 hour before serving.
Yield: 8 servings
Nutritional Information
Per Serving
Calories 60
Calories from Fat_15 (25%)
Total Fat_2 g
Saturated Fat_ 0 g
Cholesterol_ 0_mg
Sodium_30 mg
Total Carbohydrate_9 g
Dietary Fiber_1 g
Sugars_6 g
Proteins_2 g
Calcium_8%RDA
