yogurt-cucumber sauce

Categories: Sauces
Yield: 3 Cups

Measure	Ingredient
1	Large seedless cucumber, -peeled and finely diced
2 cups	Plain low-fat yogurt
2 tablespoons	Honey
2 teaspoons	Finely shredded fresh mint
2	Garlic cloves, minced
1 teaspoon	Olive oil
	Pinch cayenne pepper
	Kosher salt

In a medium bowl, combine the cucumber, yogurt, honey, mint garlic, olive oil and cayenne. Refrigerate for at least 1 hour or overnight. Season with salt just before serving.

Reprinted from Food and Wine Magazine, July 1996. Posted to MealMaster Recipes List, Digest #161

Date: Sun, 9 Jun 1996 22:24:01 -0700 From: Julie Bertholf <jewel1@...>