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

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