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Middle Eastern Cucumber Salad

fatfree.kitchen's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy

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