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Title: Cucumbers & Radish Salad W/lime Yogurt
Categories: Jewish Salad Blank
Yield: 4 Servings
| 1 | c | Plain yogurt |
| 1/4 | c | Fresh lime juice |
| 1 | ts | Sugar |
| 2 | Cucumbers; thinly sliced | |
| 1 | bn | Radishes; thinly sliced |
| 1/3 | c | Golden raisins |
In a small bowl, mix together yogurt, lime juice and sugar. In a medium bowl, combine sliced cucumbers and radishes. Pour yogurt mixture over vegetables and toss gently. Sprinkle raisins on top. Serve at room temperature, as accompaniment to fish or dairy dishes.
Note:
Radishes will bleed into yogurt dressing if not served within an hour or so, but this does not affect the taste. Dressing and vegetables can be refrigerated separately, if desired, and combined just before serving.
Source: "Everyday Cooking for the Jewish Home" by Ethel G. Hoffman. Pub: HarperCollins
Palm Beach Post 10/10/97 billspa@icanect. net
Posted to MM-Recipes Digest V4 #7 by Bill Spalding Recipe by: Ethel G. Hoffman
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