Mint and yogurt sauce for artichokes
1 servings
Ingredients
| Quantity | 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 |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
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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