Mint and yogurt sauce for artichokes

Yield: 1 servings

Measure Ingredient
¼ cup Chopped scallions; white part only
1 tablespoon Dijon mustard
1 tablespoon Seasoned rice wine vinegar; or to taste
⅓ cup Coarsely-chopped fresh mint leaves; loosely packed
½ cup Peeled and seeded cucumber
1 cup Yogurt
1 tablespoon Fruity olive oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Combine all ingredients in a blender or food processor and blend until smooth. This recipe yields 1¾ cup of sauce.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9662 broadcast 08-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-23-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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