VegJoy - tzatziki

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<mx2 source= " MasterCook 6.0 " date= " December 06, 2000 " >

<Summ>

<Nam>

Cucumber and Yogurt Salad (Tzatziki)

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<RcpE name= " Cucumber and Yogurt Salad (Tzatziki) " author= " Rombauer & apos;s New

Joy of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Cucumber and Yogurt Salad (Tzatziki)

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Salads VegJoy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups yogurt

1 large cucumber -- peeled, seeded, dice

1 teaspoon salt

2 cloves garlic -- peeled

2 pinches salt -- (2-3)

2 teaspoons white wine vinegar -- (2-3)

2 teaspoons chopped fresh mint

2 teaspoons snipped fresh dill

salt and ground white pepper to taste

1 tablespoon extra virgin olive oil

 

Set a very fine mesh sieve or a colander lined with a coffee filter or several

layers of cheesecloth over a bowl. Add the yogurt and let drain at room

temperature for at least 2 hours or, covered, in the refrigerator for up to 24

hours.

 

Toss cucumber and salt together in a colander. Let stand to drain for 30

minutes. Press the excess water out of the cucumbers, rinse quickly, and blot

dry.

 

Mash garlic and salt together until a paste is formed.

 

Combine the yogurt, cucumbers, and garlic in a medium bowl along with vinegar,

mint, dill, salt and white pepper. Drizzle with oil.

 

Source:

" All About Vegetarian Cooking: Salads (p.32) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 477 Calories; 30g Fat (55.0% calories

from fat); 20g Protein; 35g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol;

2638mg Sodium. Exchanges: 2 1/2 Vegetable; 2 Non-Fat Milk; 5 1/2 Fat; 1 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 3061 2130706543 0

 

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<CatS>

<CatT>

Salads

</CatT>

<CatT>

VegJoy

</CatT>

</CatS>

<IngR name= " yogurt " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " cucumber " unit= " large " qty= " 1 " >

<IPrp>

peeled, seeded, diced

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " garlic " unit= " cloves " qty= " 2 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " salt " unit= " pinches " qty= " 2 " >

<IPrp>

(2-3)

</IPrp>

</IngR>

<IngR name= " white wine vinegar " unit= " teaspoons " qty= " 2 " >

<IPrp>

(2-3)

</IPrp>

</IngR>

<IngR name= " chopped fresh mint " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " snipped fresh dill " unit= " teaspoons " qty= " 2 " >

<INtI>

3061

</INtI>

</IngR>

<IngR name= " salt and ground white pepper to taste " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " extra virgin olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Set a very fine mesh sieve or a colander lined with a coffee filter or several

layers of cheesecloth over a bowl. Add the yogurt and let drain at room

temperature for at least 2 hours or, covered, in the refrigerator for up to 24

hours.

</DirT>

<DirT>

Toss cucumber and salt together in a colander. Let stand to drain for 30

minutes. Press the excess water out of the cucumbers, rinse quickly, and blot

dry.

</DirT>

<DirT>

Mash garlic and salt together until a paste is formed.

</DirT>

<DirT>

Combine the yogurt, cucumbers, and garlic in a medium bowl along with vinegar,

mint, dill, salt and white pepper. Drizzle with oil.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.32)

</Srce>

</RcpE></mx2>