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Cucumber Salad



* 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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