Yield: 24 Servings
|1½ quart||Cucumbers; peeled, grated|
|10 \N||Cloves garlic; minced (3 tbsp.)|
|2 quarts||Lowfat plain yogurt; or nonfat|
|¼ cup||Chopped fresh mint|
|\N \N||Salt and black pepper; to taste|
1. Lightly salt the grated cucumbers, place in a colander or strainer, and allow to drain for 15 minutes.
2. Combine the drained cucumbers with the rest of the ingredients.
3. Chill for 30 minutes.
Menu Planning: * Here is a Greek version of a salad that is common throughout the Middle East, North Africa, and Eastern Europe. While appropriate as a side dish with foods of those regions, Tzatziki is also a refreshing counterpoint for a spicy Eggplant-Spinach Curry (p. 355) or Golden Curry (p. 359). Preparation Time: 20 minutes; Chill Time: 30 mins.
Yield 3 quarts. per serving 56 cals, 1⅕ g fat, 62 mg sodium.
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@...
Recipe by: Moosewood for a Crowd