Lunch: Cucumber Sauce Recipe
Ingredients
4 cups (32 ounces) plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves, minced
Instructions
Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight.
Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid.
In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
