| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Crowd, Moosewood, Vegetarian | 24 | Servings |
INGREDIENTS
| 1 1/2 | qt | Cucumbers; peeled, grated |
| 10 | Cloves garlic; minced (3 tbsp.) | |
| 2 | qt | Lowfat plain yogurt; or nonfat |
| 1/4 | c | Chopped fresh mint |
| Salt and black pepper; to taste |
INSTRUCTIONS
1. Lightly salt the grated cucumbers, place in a colander or strainer, and allow to drain for 15 minutes. 2. Combine the drained cucumbers with the rest of the ingredients. 3. Chill for 30 minutes. Menu Planning: * Here is a Greek version of a salad that is common throughout the Middle East, North Africa, and Eastern Europe. While appropriate as a side dish with foods of those regions, Tzatziki is also a refreshing counterpoint for a spicy Eggplant-Spinach Curry (p. 355) or Golden Curry (p. 359). Preparation Time: 20 minutes; Chill Time: 30 mins. Yield 3 quarts. per serving 56 cals, 1.2 g fat, 62 mg sodium. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
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