Persian Cucumber-yogurt Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jewish | Appetizers, Kosher/dair, Passover, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | c | Yogurt |
| 1 | c | Cold water |
| 3 | Ice cubes | |
| 2 | Cucumber, peeled and diced | |
| 1 | Onion, diced | |
| 2 | Radishes, sliced thin | |
| 1/4 | c | Golden raisins |
| 1/4 | c | Chopped walnuts |
| 1 | T | Crushed dried mint |
| Salt, to taste | ||
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
Combine all the ingredients. Adjust mint, salt and pepper to taste. If possible, let sit overnight. NOTES : From The Jewish Holiday Kitchen by Joan Nathan. Schocken Books, New York: 1988 Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 170
Calories From Fat: 58
Total Fat: 6.9g
Cholesterol: 7.4mg
Sodium: 163mg
Potassium: 532.3mg
Carbohydrates: 20.6g
Fiber: 1.9g
Sugar: 16.1g
Protein: 8.6g