Dilled Cucumber Salad

• 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

1. Halve cucumbers lengthwise.
2. With a spoon, scoop out and discard any seeds.
3. Cut crosswise into 1/8-inch-thick slices.
4. Place in a colander set over a bowl, and toss with 2 teaspoons salt; let stand 15 minutes.
5. Meanwhile, in a medium bowl, combine yogurt, chopped dill, vinegar, and 1/4 teaspoon pepper.
6. Remove cucumbers from colander, and pat dry with paper towels.
7. Add to bowl with yogurt dressing; toss to combine.
8. Garnish with dill sprigs, if desired, and serve.
9. (Per Serving)
10. Calories: 30
11. Fat: 0.6g (0.3g Saturated Fat)
12. Protein: 1.9g
13. Carbohydrates: 4.6g
14. Fiber: 1g

cucumbers, coarse salt, yogurt, fresh dill, redwine vinegar, ground pepper

Taken from www.epicurious.com/recipes/food/views/dilled-cucumber-salad-387627 (may not work)