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Minted Cucumber and Yogurt Salad
by Jayne Lytel

Prep time = 15 minutes
This cooling summer salad is perfect for a picnic or a hot day.

1 c. plain yogurt
2 lg. cucumbers
Juice of 1 lemon (optional)
2 tsp. chopped garlic (optional)
Chopped fresh mint (to taste)
Salt and pepper (to taste)
directions
Peel cucumbers and slice lengthwise. Scoop out seeds with a spoon and slice cross sections thinly. Pour off any liquid in yogurt and combine with (optional) lemon juice and seasonings. Add cucumbers. Cover and chill for about an hour before serving.

suggestions
To make a delicious cold soup, put mixture in blender and add 1-2 Tbl. honey (to taste). Garnish with fresh mint leaves. Serve with Fantastic Greek Chicken.

This recipe comes from the book Peanut Butter Stew and Couscous, Too Quick, Healthy, Delicious Meals that Grown-Ups and Kids Love, which can be ordered from http://www.peanutbutterpress.com