Middle Eastern Cucumber Salad
|Skim milk||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Plain non fat yogurt||1 Cup (16 tbs)|
|Dried mint leaves||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Cucumbers||2 , peeled and sliced|
|Chopped scallions||1⁄2 Cup (8 tbs)|
1. Place skim milk, yogurt, and lemon juice in a blender or food processor and process until smooth.
2. Toss together scallions, garlic, mint leaves, and cucumbers.
3. Pour yogurt sauce over cucumbers and chill for 1 hour before serving.
Variations â– Add 1/4 teaspoon ground cumin in Step 2.
â– Delete milk.
Replace lemon juice with balsamic vinegar.