| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Vegetables, Healthy and, Vegetarian |
8 |
Servings |
INGREDIENTS
| 3 |
lg |
Cucumbers |
| 1/2 |
ts |
Salt |
| 2 |
c |
Plain yogurt |
| 2 |
ts |
Rice wine vinegar |
| 1/8 |
ts |
White pepper |
| 1/2 |
ts |
Sugar |
| 1/4 |
c |
Fresh mint, chopped |
| 2 |
tb |
Fresh parsley, chopped |
INSTRUCTIONS
Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for
half an hour. Line a sieve with a coffee filter. Pour yogurt in and allow
to drain for half an hour. In a glass or pottery serving bowl, combine
yogurt with remaining ingredients. Stir in cucumber. Cover and refrigerate
if not served at once.
Serving Ideas : Serve chilled or at room temperature.
Recipe by: Elizabeth Powell Posted to Kitmailbox by Kitchen PATh
<phannema@wizard.ucr.edu> on Jun 26, 1997
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”