Cucumber And Raisin Salad - cooking recipe

Ingredients

4 medium size cucumbers
1 tsp. salt
1/2 c. walnuts
2 green onions
1 (8 oz.) container plain, low-fat yogurt
1/2 c. golden raisins
2 Tbsp. chopped fresh mint leaves or 1 tsp. dried mint flakes
1 Tbsp. vinegar
1/4 tsp. pepper

Preparation

About 1 1/2 hours before serving or early in day:
thinly slice unpeeled cucumbers.
In large bowl, toss cucumber slices with 1 teaspoon salt.
Cover and let stand 30 minutes.
Meanwhile, coarsely chop walnuts.
Over medium heat, toast lightly in a small saucepan until lightly browned, stirring and shaking pan frequently.
Thinly slice green onions.
Tipping bowl over sink, press cucumbers with hand to drain as much liquid as possible. Stir in walnuts, green onions, yogurt, raisins, mint, vinegar, black pepper and 3/4 teaspoon salt.
Refrigerate if not serving right away.
Makes 6 servings.
Each serving about 145 calories.