Cucumber-Crouton Salad

Ingredients

• 4 cucumbers (about 3 pounds)
• ¾ cup yogurt
• 1 ½ teaspoons salt
• 3 tablespoons virgin olive oil
• ⅛ teaspoon cayenne pepper
• 3 tablespoons lemon juice
• 1 ½ teaspoons dried dill weed
• 5 ounces day-old bread, preferably from a baguette or French country-style loaf
• ⅓ cup chopped fresh parsley or shredded fresh mint
• 12 lettuce leaves, rinsed and dried (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    178 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 5 grams protein; 3 milligrams cholesterol; 722 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Trim ends off cucumbers and peel. Cut cucumbers in half lengthwise and scrape out seeds with a teaspoon. Cut cucumbers lengthwise into 3/4-inch strips. Then cut strips into 3/4-inch cubes. (You should have 7 to 8 cups.)
2. Combine yogurt, salt, oil, cayenne pepper, lemon juice and dill weed in a bowl. Add cucumber cubes and mix well. Refrigerate. (The recipe can be prepared to this point 5 to 6 hours ahead.)
3. Preheat oven to 400 degrees.
4. Cut bread into 1-inch cubes, spread on a cookie sheet, and bake for 14 to 15 minutes, until nicely browned and crusty on all sides. Set aside.
5. At serving time, add the parsley or mint and the toasted bread cubes to the cucumbers. Toss briefly; most of the liquid will be absorbed by the bread. Serve within the next 30 minutes, mounding the salad on lettuce leaves if desired.