Name: Tzatziki Yogurt, Garlic and Cucumber Salad
Ingredients: 1 lg English cucumber or 2 small cucumber, peeled, seeded and finely diced; 2 ts Salt; 2 c Plain yogurt; 2 tb Extra virgin olive oil; 2 tb Fresh lemon juice; 2 lg Clov garlic, finely minced (up to 5); 1/4 c Fresh mint leaves, coarsely chopped or 2 tablespoons dried mint; Salt and freshly ground pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	English	Cooking liv, Import	1	Servings

INGREDIENTS

1	lg	English cucumber or 2 small cucumber, peeled, seeded and finely diced
2	ts	Salt
2	c	Plain yogurt
2	tb	Extra virgin olive oil
2	tb	Fresh lemon juice
2	lg	Clov garlic, finely minced (up to 5)
1/4	c	Fresh mint leaves, coarsely chopped or 2 tablespoons dried mint
		Salt and freshly ground pepper

INSTRUCTIONS

Place the diced cucumber in a colander and sprinkle with the salt, tossing
to mix well. Set the colander in a bowl, cover with plastic wrap and allow
to drain for 3 to 6 hours. Line a sieve with
cheesecloth and place the plain yogurt on top of the cheesecloth. Place the
sieve over a bowl and allow to drain for 3 to 6 hours.
Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt
and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic
and mint, mixing gently until thoroughly blended. Season to taste with
additional lemon juice, salt and freshly ground pepper.
Yield: about 3 cups
Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

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