Dill Cucumber Sauce
|Cucumber||1 Pound, peeled, seeded, grated coarse|
|Plain yogurt||1 Cup (16 tbs)|
|Minced scallion||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||To Taste|
|Cayenne pepper||To Taste|
|Minced dill||1⁄3 Cup (5.33 tbs)|
In a colander toss the cucumber with the salt and let it drain for 30 minutes.
Squeeze the cucumber dry and transfer it to a bowl.
In a sieve lined with a double thickness of rinsed and squeezed-dry cheesecloth let the yogurt drain for 30 minutes and transfer it to the bowl.
Add the remaining ingredients to the bowl, stir the sauce until it is combined well, and chill it, covered, for at least 1 hour before serving.
Serving size: Complete recipe
Calories 449 Calories from Fat 271
% Daily Value*
Total Fat 31 g47.4%
Saturated Fat 18.2 g90.9%
Trans Fat 0 g
Cholesterol 89.2 mg29.7%
Sodium 2540.7 mg105.9%
Total Carbohydrates 36 g11.9%
Dietary Fiber 3.9 g15.6%
Sugars 23.4 g
Protein 14 g28.6%
Vitamin A 50.2% Vitamin C 46.8%
Calcium 51.8% Iron 14.5%
*Based on a 2000 Calorie diet