WHY THEY’RE LIGHT Waxy new potatoes, tossed in a flavorful mustard vinaigrette, easily outdo heavy, mayonnaise-based potato salads, while low-fat yogurt and dill dress up sliced cucumbers. Pack either low-calorie side for a picnic.

　　

Ingredients

serves 4

　　2 English cucumbers

　　2 teaspoons coarse salt

　　1/3 cup plain low-fat yogurt

　　1/4 cup loosely packed fresh dill, finely chopped, plus dill sprigs for garnish (optional)

　　1 teaspoon red-wine vinegar

　　1/4 teaspoon ground pepper

　　

Step 1

Halve cucumbers lengthwise. With a spoon, scoop out and discard any seeds. Cut crosswise into 1/8-inch-thick slices. Place in a colander set over a bowl, and toss with 2 teaspoons salt; let stand 15 minutes.

　　

Step 2

Meanwhile, in a medium bowl, combine yogurt, chopped dill, vinegar, and 1/4 teaspoon pepper.

　　

Step 3

Remove cucumbers from colander, and pat dry with paper towels. Add to bowl with yogurt dressing; toss to combine. Garnish with dill sprigs, if desired, and serve.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 30

　　

Step 6

Fat: 0.6g (0.3g Saturated Fat)

　　

Step 7

Protein: 1.9g

　　

Step 8

Carbohydrates: 4.6g

　　

Step 9

Fiber: 1g

　　Everyday Food: Light