*  Exported from  MasterCook II  *

                              Cucumber Salad

Recipe By     : Denver Post Magazine/January 2, 1994
Serving Size  : 4    Preparation Time :0:00
Categories    : Greek                            Low Fat
                Low-Cal                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Large         Cucumbers -- peeled seeded halved
   1      Clove         Garlic -- peeled
     1/4  Teaspoon      Salt
     1/2  Cup           Yogurt -- low-fat, plain
   2      Tablespoons   Mint -- chopped fresh
                        Black Pepper -- freshly ground

Coarsely grate the cucumber (1 large or 2 small) that have been peeled, halved a
nd seeded and gently squeeze by hand to remove excess liquid; set aside.  On a c
utting board, chop the garlic coarsely, and sprinkle with the salt.  Using the f
lat side of a 
chopping knife, work the salted garlic into a paste.  In a medim-sized bowl, whi
sk together the garlic paste, yogurt and mint.  Stir in reserved cucumbers.  Sea
son with salt and pepper to taste.

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