Serves: 5

1. Cut cucumber lengthwise in half scoop out seeds. Chop cucumber (about 1 1/4 cups).

2. Mix cucumber, onion and salt let stand 10 minutes. Stir in tomato.

3. Mix remaining ingredients except yogurt toss with cucumber mixture. Cover and refrigerate at least 30 minutes to blend flavors.

4. Drain thoroughly. Just before serving, fold in yogurt. Store covered in refrigerator.

NUTRITION FACTS: 1/2 Cup: Calories 30 (Calories from Fat 10) Fat 1g (Saturated 1g) Cholesterol 5mg Sodium 310mg Carbohydrate 5g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 4% Vitamin C 16% Calcium 4% Iron 2% DIET EXCHANGES: 1 Vegetable

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
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Blueberry Freezer Jam
Brown Sauce
CONDIMENT BASICS
COOKING WITH SPICES AND SEEDS
Corn Relish
Cranberry Sauce
Cranberry-Orange Relish
Cream Cheese Spreads
Creamy Herb-Mushroom Sauce
Cucumbers and Tomatoes in Yogurt
Fajita Marinade
Fresh Tomato Sauce
Garlic Marinade
Golden Fruit Chutney
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Herb Vinegar
Herbed Butter Sauce
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Hollandaise Sauce
Italian Tomato Sauce
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Lemon Curd
Lemon-Herb Marinade
Pan Gravy
Peanut Sauce
Pesto
Prune-Almond Sauce
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SEASONING BASICS
SEASONING CHART
SEASONINGS
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SPICE CHART
Savory Butters
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Strawberry Freezer Jam
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TIPS FOR MARINADES AND MARINATING
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