* Exported from MasterCook *

YOGHURT AND CUCUMBER SALAD

Recipe By :The AUSSIE LC GOURMET
Serving Size : 8 Preparation Time :0:45
Categories : 5-10G Low Carb Regional Turkish
Salads Zold


Amount Measure Ingredient -- Preparation Method
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1 kg. yogurt -- 2lb
2 lg cucumbers
1/2 cup water
1/2 bunch fresh mint -- or 1 tsp dried.
6 cl garlic
3 tbsp vinegar
1/4 cup olive oil
6 sm ice cubes
1 tsp salt

Peel and dice the cucumbers. Put the cucumbers in a bowl. Pound the garlic cloves in a mortar with 1 teaspoon of salt. While whipping the yogurt with a fork or whisk, pour in 1/2 cup of water gradually and mix with yoghurt. Add the cucumbers and garlic to the yoghurt and mix again. Put the olive oil, vinegar and ice cubes into the bowl. Decorate the salad with chopped fresh mint leaves or dried mint.



Cuisine:
"Turkish"










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Per Serving (excluding unknown items): 154 Calories; 11g Fat (62.4% calories from fat); 5g Protein; 10g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 328mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0