| 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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“Sin: it seemed like a good idea at the time”