Cucumbers and radish salad w/lime yogurt
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain Yogurt |
| ¼ | cup | Fresh Lime Juice |
| 1 | teaspoon | Sugar |
| 2 | Cucumbers; thinly sliced | |
| 1 | bunch | Radishes; thinly sliced |
| ⅓ | cup | Golden Raisins |
Directions
In a small bowl, mix together yogurt, lime juice and sugar. In a medium bowl, combine sliced cucumbers and radishes. Pour yogurt mixture over vegetables and toss gently. Sprinkle raisins on top. Serve at room temperature, as accompaniment to fish or dairy dishes.
Note:
Radishes will bleed into yogurt dressing if not served within an hour or so, but this does not affect the taste. Dressing and vegetables can be refrigerated separately, if desired, and combined just before serving.
Source: "Everyday Cooking for the Jewish Home" by Ethel G. Hoffman. Pub: HarperCollins
Palm Beach Post 10/10/97 billspa@...
Recipe by: Ethel G. Hoffman
Posted to MC-Recipe Digest V1 #835 by Bill Spalding <billspa@...> on Oct 10, 1997