Crunchy Cucumber Dill Salad
This salad is full of good stuff including California walnuts, fresh cucumber, salty feta, briny olives and juicy tomatoes, all tossed in a yogurt dill dressing.
Ingredients:
Preparation:
To toast walnuts, place in a large nonstick skillet set over medium-high heat. Cook for 2 to 3 minutes or until lightly browned and fragrant, stirring frequently. Let cool, then roughly chop.
Whisk together yogurt, lemon juice, olive oil, dill, garlic powder and salt in a large bowl.
Slice cucumber into 1/8-inch thick slices and add to bowl with cheese, olives, tomatoes and half the walnuts. Stir lightly to coat with dressing. Top with remaining walnuts and dust with additional dill, if desired. Serve immediately.
4 servings
1 cup
- Amount per serving
- Calories260
- % Daily Value *
- Total Fat 23g30%
- Saturated Fat 4g20%
- Monounsaturated Fat 5.88g
- Polyunsaturated Fat 12.3g
- Cholesterol 10mg4%
- Sodium 340mg15%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g11%
- Total Sugars 4g
- Protein 8g
- Calcium 130mg10%
- Iron 1mg6%
- Potassium 320mg7%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.