Cucumber Yogurt Salad

Cooling side dish on hot, sticky day

1 large cucumber
2 cups plain yogurt
2 tbsp chopped fresh mint or
1 tbsp dry mint
1 clove of garlic
1 tsp salt

Pour yogurt into a fine strainer and let drain for 1/2 hour. Peel cucumber and slice lengthwise into quarters, seed. Slice into 1/4 pieces and sprinkle with some of the
salt, let drain for about 30 minutes. In the mean time peel garlic and crush in a
mortar with remaining salt. Rinse cucumbers well, mix yogurt, mint and garlic together,
and pour over cucumbers. Chill about 1 hour before serving.

Recipe Summary:
Yield: 8 servings
Prep Time: 35 minutes
Cook Time: None

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns