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

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