1 large English (hot house, seedless) cucumber, shredded
1½ cups plain fat-free or low-fat Greek-style yogurt
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1 small onion, chopped fine
1-3 garlic cloves, pressed through a garlic press
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
Salt and fresh-ground black pepper to taste
Place shredded cucumbers in a colander with a dish on top to weight them down, and let them drain for an hour. Squeeze the cucumber shreds in batches between the palms of your hand until as dry as possible and place in a medium mixing bowl. Add yogurt, onion, garlic, olive oil, vinegar, salt and pepper and combine well. Refrigerate, covered, for an hour before serving. Serve chilled.
Makes about 3 cups.
Nutrition values per 2 tablespoons (using fat-free yogurt and no added salt): 19 calories (29 percent from fat), 0.6 g fat (0.1 g saturated), 2.2 g carbohydrates, 0.1 g fiber, 1 g protein, less than 1 mg cholesterol, 15 mg sodium.