Minted cucumber salad
Yield: 8 Servings
Ingredients:
- 3 lg cucumbers
- 1/2 ts salt
- 2 c plain yogurt
- 2 ts rice wine vinegar
- 1/8 ts white pepper
- 1/2 ts sugar
- 1/4 c fresh mint -- chopped
- 2 TB fresh parsley -- chopped
Instructions:
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
