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Yogurt Salad: Submitted by: Purnima Sarkar | Date Added: 1 Apr 2016
Listed in: Salads

1 (32 ounce) container plain yogurt
2 tablespoons dried dill weed
2 cloves garlic, minced
salt and black pepper to taste
1 cucumber - peeled, seeded, and chopped

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Cooking Instructions

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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Yogurt Salad Yogurt Salad
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