katies-yogurt-veggie-salad

Katie's Yogurt Veggie Salad

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  • Prep

    20 m
  • Ready In

    1 h 50 m
katiec
Recipe by  katiec

“I'm a huge fan of raita but I always find myself wanting more veggies in it. So over time I developed this recipe. It's high in protein and tastes great. I've largely given up on dipping anything in it. I just eat it by the spoonful. The recipe takes a while, but it makes enough to merit it.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Spoon yogurt into a cheesecloth-lined colander; set aside until most of water has drained, at least 30 minutes.
  2. Place grated cucumber and grated carrot in a cheesecloth-lined colander; sprinkle with salt. Place a heavy object, such as a bowl, atop cucumber and carrot to drain excess water, 15 to 20 minutes.
  3. Mix yogurt, cucumber, carrot, onion, red bell pepper, celery, parsley, lemon juice, mint, and cumin in a bowl; season with salt and black pepper. Refrigerate for flavors to blend, at least 1 hour.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 112 cal
  • 6%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 22 g
  • 7%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Fruit Salad with Vanilla Yogurt

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