Title: Tzatziki Yogurt, Garlic and Cucumber Salad
Categories: Cooking liv, Import
Yield: 1 Servings

1 lg English cucumber or 2 small
-cucumber, peeled, seeded
-and finely diced
2 ts Salt
2 c Plain yogurt
2 tb Extra virgin olive oil
2 tb Fresh lemon juice
2 lg Clov garlic, finely minced
-(up to 5)
1/4 c Fresh mint leaves, coarsely
-chopped or 2 tablespoons
-dried mint
Salt and freshly ground
-pepper

Place the diced cucumber in a colander and sprinkle with the salt, tossing
to mix well. Set the colander in a bowl, cover with plastic wrap and allow
to drain for 3 to 6 hours. Line a sieve with

cheesecloth and place the plain yogurt on top of the cheesecloth. Place the
sieve over a bowl and allow to drain for 3 to 6 hours.

Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt
and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic
and mint, mixing gently until thoroughly blended. Season to taste with
additional lemon juice, salt and freshly ground pepper.

Yield: about 3 cups

Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by
Angele Freeman on Apr 29, 1997