Minted Salad With Cucumbers - cooking recipe

Ingredients

3 large cucumbers
1/2 tsp. salt
2 c. plain yogurt
2 tsp. rice wine vinegar
1/8 tsp. white pepper
1/2 tsp. sugar
1/4 c. fresh mint, chopped
2 Tbsp. fresh parsley, chopped

Preparation

Peel, seed and chop cucumbers.
Sprinkle with salt and allow to drain for half an hour.
Line a sieve with a coffee filter.
Pour yogurt in and allow to drain for half an hour.
In a glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in cucumber.
Cover and refrigerate if not served at once. Yield:
8 servings.
Carbohydrate 6 g, protein 3 g, fat 2 g, calories 52.