Yield: 1 Servings
|2||Or more cucumbers; peeled and thinly sliced|
|1 cup||Yogurt; (fat free or low fat)|
|1 teaspoon||Spearmint flakes|
|1 teaspoon||Scallions; chopped|
|Salt and pepper to taste|
from "The Complete Greek Cookbook" by Theresa Karas Yianilos Mix cucumbers in sauce and serve chilled.
Posted to EAT-LF Digest by The Ritters <adritter@...> on May 14, 1998