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Tzatziki Yogurt, Garlic & Cucumber Salad

1 large English cucumber or 2 small
2 teaspoons of salt
2 cups of plain yogurt
2 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice
2 large Clove garlic, finely minced
1/4 cup of fresh mint leaves, coarsely
Salt and freshly ground pepper



Place the diced cucumber in a colander and sprinkle with the salt, tossing to mix well. Set the colander in a bowl, cover with plastic wrap and allow to drain for 3 to 6 hours. Line a sieve with cheesecloth and place the plain yogurt on top of the cheesecloth. Place the sieve over a bowl and allow to drain for 3 to 6 hours. Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic and mint, mixing gently until thoroughly blended. Season to taste with additional lemon juice, salt and freshly ground pepper. Yield: about 3 cups Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by Angele Freeman on Apr 29, 1997






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