| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Vegetables, 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.
Recipe By : Elizabeth Powell
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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