Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
220
Calories
19g
Protein
1g
Fat
34g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup reduced-fat sour cream
- 2 Tbsp cider vinegar
- 1 tsp sugar
- ¾ tsp garlic powder
- ¾ tsp dill weed
- ½ tsp salt
- 3 medium cucumber , sliced
- ½ cup sliced onion
Directions
1
Combine sour cream, vinegar, sugar, garlic powder, dill, and salt.
2
Add cucumbers and onion, and toss to coat.
3
Cover and refrigerate for at least 1 hour.
4
Serve with slotted spoon.
Recipe sourced from
wikibooks