Cucumber Salad with Mint-Scallion Dressing

This refreshing salad would make a delicious addition to a pita pocket sandwich of grilled chicken; it would also be great as a side dish for broiled fish. Timing alert: The yogurt for the dressing needs to drain for 1 hour, and once the salad is assembled, it should chill for about 1 hour.

2/3 cup plain fat-free yogurt
2-1/2 pounds cucumbers (about 5), peeled halved, and seeded
1 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons olive oil
2 cloves garlic, minced
2 scallions, thinly sliced
1/4 cup chopped fresh mint

1 Place a coffee filter or paper towel-lined sieve over a bowl and spoon in the yogurt. Let drain for 1 hour to thicken the yogurt slightly. Discard the whey.
2 Meanwhile, thinly slice the cucumbers crosswise. Place the cucumber slices in a colander and toss with 1/2 teaspoon of the salt. Place the colander in the sink or on a plate and let stand for 30 minutes. Rinse under cold water and blot dry.
3 Transfer the thickened yogurt to a bowl and whisk in the lemon juice, vinegar, oil, garlic, and remaining 1/2 teaspoon salt.
4 Add the cucumbers to the yogurt mixture and toss gently to combine. Stir in the scallions and mint. Cover and refrigerate until well chilled, about 1 hour. Makes 4 servings

Makes 4 servings.
Per serving: 73 calories, 2.7g total fat (0.4g saturated), 1mg cholesterol, 2g dietary fiber, 10g carbohydrate, 4g protein, 328mg sodium.