Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Or more cucumbers; peeled and thinly sliced |
| 1 cup | Yogurt; (fat free or low fat) |
| 1 teaspoon | Vinegar |
| 1 teaspoon | Spearmint flakes |
| 1 teaspoon | Scallions; chopped |
| \N \N | Salt and pepper to taste |
DRESSING
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