Recipe by jen
"Cucumbers in a creamy yogurt dressing. Serve very cold."
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salt to taste
I am totally impressed with this recipe! It tastes exactly like the cucumber and yogurt salad I've been served in many middle eastern restaurants. When I wrote up my shopping list, I neglected to write down how many cucumbers to purchase. As a result, I only bought two. The only change I made was to lighten up a bit on the mint, and it turned out just fine.
I did not like these at all, the salt caused the cucumbers to be watery, which watered down the yogurt sauce. I will not try these again.
Instead of using mint, I too used dill. EXCELLENT!
My SO and I enjoyed this recipe. It was refreshing. I followed the recipe instructions except for the cucumber preparation. I peeled, seeded and sliced them thicker, and I did not salt them. They were not watery at all. If any water did form on top, I just poured it off. Thanks for the recipe!
I loved this recipe! Actually I used dill instead of mint and it was great. It's a good side dish with spicy foods.
This wasn't very good. I tried serving it over some fresh greens, but in the end there was just too much garlic and not enough flavor from anything else!
Loved it. Then added feta and it blew my mind.
I took fresh produce from my organic garden and I turned this into a cucumber and yogurt chilled soup. I used dill from my garden instead of mint, and topped it with fresh diced green onions. I followed the recipe and loved it :) very fresh, clean, and healthy.
* Percent Daily Values are based on a 2,000 calorie diet.
Cucumber And Yogurt Salad
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 23
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