*  Exported from  MasterCook II  *
 
                               Cucumber Salad
 
 Recipe By     : Denver Post Magazine/January 2, 1994
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Greek                            Low Fat
                 Low-Cal                          Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Large         Cucumbers -- peeled seeded halved
    1      Clove         Garlic -- peeled
      1/4  Teaspoon      Salt
      1/2  Cup           Yogurt -- low-fat, plain
    2      Tablespoons   Mint -- chopped fresh
                         Black Pepper -- freshly ground
 
 Coarsely grate the cucumber (1 large or 2 small) that have been peeled, halved a
 nd seeded and gently squeeze by hand to remove excess liquid; set aside.  On a c
 utting board, chop the garlic coarsely, and sprinkle with the salt.  Using the f
 lat side of a 
 chopping knife, work the salted garlic into a paste.  In a medim-sized bowl, whi
 sk together the garlic paste, yogurt and mint.	Stir in reserved cucumbers.  Sea
 son with salt and pepper to taste.
 
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