Yogurt-cucumber sauce
3 Cups
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Large seedless cucumber, -peeled and finely diced | |
2 | cups | Plain low-fat yogurt |
2 | tablespoons | Honey |
2 | teaspoons | Finely shredded fresh mint |
2 | Garlic cloves, minced | |
1 | teaspoon | Olive oil |
Pinch cayenne pepper | ||
Kosher salt |
Directions
In a medium bowl, combine the cucumber, yogurt, honey, mint garlic, olive oil and cayenne. Refrigerate for at least 1 hour or overnight. Season with salt just before serving.
Reprinted from Food and Wine Magazine, July 1996. Posted to MealMaster Recipes List, Digest #161
Date: Sun, 9 Jun 1996 22:24:01 -0700 From: Julie Bertholf <jewel1@...>
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