Yogurt Salad

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I've had variations of this at Indian, Persian, Pakistani and Lebanese restaurants. This is my attempt and it's quite good. I use the Total yogurt because it is soooo good, plus it's strained so it doesn't make a watery salad. If you don't have Total, you might wish to strain your yogurt for a few hours to remove excess water.

cuke_salad-1.jpg


1 persian cucumber, chopped (these have been showing up at regular markets in boxes of 4 or 5)
1 tomato, seeded and chopped
5-6 radishes, chopped
2-3 cloves garlic, sliced
1 tsp dillweed
2 (5 oz containers) Total 0% Yogurt

Stir well, and chill before serving.

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This page contains a single entry by adnohr published on July 8, 2006 7:46 PM.

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