Recipe: Cucumber Salad With Creamy Yogurt-Lemon Dressing and Feta

Serves 4 to 6.

Note: To remove seeds, cut the cucumber in half lengthwise, run a teaspoon down the middle, scoop them out and discard. Any leftover dressing will keep for a week in the refrigerator. Try it on grilled fish or as a dip for veggies. From Beth Dooley.

• 2 garlic cloves, smashed

• Grated zest of 1 lemon

• 2 tbsp. fresh lemon juice

• 1/2 c. whole-milk plain yogurt

• 2 tbsp. extra-virgin olive oil

• 2 large cucumbers, thinly sliced (see Note)

• 1 small red onion, thinly sliced

• 2 to 3 tbsp. crumbled feta, for garnish

• Thin strips of lemon peel, for garnish

Directions

To make the salad: Toss together the cucumbers and onion, then toss in enough of the dressing to lightly coat. Season with salt and pepper to taste. Garnish the salad with the feta and the lemon zest.

Nutrition information per each of 6 servings:

Calories80Fat6 gSodium40 mg

Carbohydrates7 gSaturated fat2 gTotal sugars3 g

Protein2 gCholesterol5 mgDietary fiber1 g

Serves 4 to 6

Note: To remove seeds, cut the cucumber in half lengthwise, run a teaspoon down the middle, scoop them out and discard. This recipe, found in one of my grandmother's cookbooks, is surprisingly good and simple to make. These are terrific on bruschetta or alongside roast chicken. From Beth Dooley.

• 2 tbsp. unsalted butter

• 4 medium to large cucumbers, thinly sliced (see Note)

• 1 bunch red radishes, thinly sliced

Directions

Melt the butter in a medium sauté pan over medium heat. Toss in the cucumbers and radishes and cook, turning occasionally, until they become translucent, not more than 5 minutes. Remove and season with salt and pepper to taste.

Nutrition information per each of 6 servings:

Calories55Fat4 gSodium10 mg

Carbohydrates5 gSaturated fat2 gTotal sugars2 g