Persian Yogurt Salad

Persian Yogurt Salad

21 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    8 h 10 m
Recipe by  Violet Grillo-Derderian

“Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

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Reviews (21)

Rate This Recipe
Carolyn
13

Carolyn

Easy to make, really nice side dish for curries and other spicy food. I was surprised at how much my husband and I enjoyed it.

MOMMYOFQTEES
12

MOMMYOFQTEES

this is such a delicous side to have! It can go with almost anything, but is especially good with rice! I absolutely adore it!

JudyB
8

JudyB

Delicious, cool and easy to make. I added more cucumbers and less yogurt but kept the seasonings the same and the dish was a hit.

More Reviews

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 78 cal
  • 4%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 9.3 g
  • 3%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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