| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Jewish |
Kosher/dair, Passover, Appetizers, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Yogurt |
| 1 |
c |
Cold water |
| 3 |
|
Ice cubes |
| 2 |
sm |
Cucumber, peeled and diced |
| 1 |
sm |
Onion, diced |
| 2 |
|
Radishes, sliced thin |
| 1/4 |
c |
Golden raisins |
| 1/4 |
c |
Chopped walnuts |
| 1 |
tb |
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
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