Minted cucumber salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
3 lg cucumbers
½ ts salt
2 c plain yogurt
2 ts rice wine vinegar
⅛ ts white pepper
½ ts sugar
¼ c fresh mint -- chopped
2 TB fresh parsley -- chopped
Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an hour. Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an hour. In a glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in cucumber.
Cover and refrigerate if not served at once.
Recipe By : Elizabeth Powell