Tzatziki Yogurt, Garlic And Cucumber Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | English | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1 | English cucumber or 2 small | |
| cucumber peeled seeded | ||
| and finely diced | ||
| 2 | t | Salt |
| 2 | c | Plain yogurt |
| 2 | T | Extra virgin olive oil |
| 2 | T | Fresh lemon juice |
| 2 | Clov garlic, finely minced | |
| up to 5 | ||
| 1/4 | c | Fresh mint leaves, coarsely |
| chopped or 2 tablespoons | ||
| dried mint | ||
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Place the diced cucumber in a colander and sprinkle with the salt, tossing to mix well. Set the colander in a bowl, cover with plastic wrap and allow to drain for 3 to 6 hours. Line a sieve with cheesecloth and place the plain yogurt on top of the cheesecloth. Place the sieve over a bowl and allow to drain for 3 to 6 hours. Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic and mint, mixing gently until thoroughly blended. Season to taste with additional lemon juice, salt and freshly ground pepper. Yield: about 3 cups Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 72
Total Fat: 8.3g
Cholesterol: 29.4mg
Sodium: 5293.3mg
Potassium: 1648.1mg
Carbohydrates: 44.8g
Fiber: 3g
Sugar: 39.6g
Protein: 28g