cucumber and yogurt salad
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This is a great snack for anytime. Take it on a picnic. Serve it at lunch. Or serve it between heavy courses at dinner. It’s a very versatile recipe. If you want to add some additional flair, trying adding some strawberries and maybe a pinch of sugar. You don’t want to add too much sugar, just enough so that you know it’s there but no so much that it’s overpowering anything. The strawberry will also complement the rosé’s flavors. Wine Pairing Suggestions Provencal rosé rosé of Pinot Noir sparkling Chiaretto
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yield
8 serving(s)
prep time
40 Min
method
No-Cook or Other
Ingredients For cucumber and yogurt salad
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907 gyogurt
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3medium cucumbers
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1 mdsmall red onion
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1 clovegarlic
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1 tspdried mint
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1 tspdill
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1 tspgarlic powder
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1 cred wine vinegar
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salt and pepper to taste
How To Make cucumber and yogurt salad
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1Chop the cucumber in half, then in half again. Chop into wedges.
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2Cut the onion to create wedges about the same size as the cucumber.
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3Set onions in vinegar. Ensure they are covered and let sit for 30 minutes to get rid of raw flavor.
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4In a separate bowl, mix yogurt, garlic and spices together. You want the sauce to be a bit on the salty side.
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5Coat cucumber wedges with the yogurt sauce.
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6Drain onions very well and mix with the rest of the ingredients.
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7Serve slighly cool.
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