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* Exported from MasterCook *
Yoghurt and Cucumber Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
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6 cups natural yoghurt -- (unsweetened and unflavoured)
4 large cucumbers
1/2 glass water
1/2 bunch fresh mint
or 1 tablespoon dried mint
6 cloves garlic
3 tablespoons vinegar
4 tablespoons olive oil
6 small ice cubes
1 teaspoon salt
Peel and dice the cucumbers. Put the cucumbers in a bowl.
Pound the garlic cloves in a mortar with 1 teaspoon of salt.
While whipping the yoghurt with a fork or whisk, pour in 1/2 glass of water
gradually and mix with yoghurt. Add the cucumbers and garlic to the yoghurt
and mix again.
Put the olive oil, vinegar and ice cubes into the bowl.
Decorate the salad with chopped fresh mint leaves or dried mint.
Source : "From kandogan@cs.umd.edu via Veggies Unite!"
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 4 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 111 Calories; 9g Fat (70.8% calories from fat); 2g
Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 361mg Sodium. Exchanges:
1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
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