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* 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. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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