Yogurt Carrot Cucumber Salad

• 3 ounces Kirby cucumber
• 2 ounces peeled baby carrots
• 1 small clove garlic
• 1 cup nonfat plain yogurt

1. Wash and trim cucumber, and julienne in a food processor.
2. Julienne carrots.
3. Squeeze out the liquid from vegetables, and discard it.
4. Add vegetables to serving bowl.
5. Mince garlic, and stir into vegetables with yogurt.

cucumber, baby carrots, clove garlic, nonfat plain yogurt

Taken from cooking.nytimes.com/recipes/4567 (may not work)