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Name: Egyptian Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 lg Cucumbers peeled; Salt; 2 tb fresh mint Chopped; 6 oz Feta; 1/4 c scallions Finely chopped; 2 tb Lemon juice or white wine; 1 tb olive oil; Black Pepper freshly ground

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INGREDIENTS

SALAD
2 lg Cucumbers ; peeled
Salt
2 tb fresh mint ; Chopped
DRESSING
6 oz Feta
1/4 c scallions ; Finely chopped
2 tb Lemon juice ; or white wine
1 tb olive oil
Black Pepper ; freshly ground

Servings

INSTRUCTIONS

Source: Jane Brodys Good Food Book 1. If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour. 2. Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour. Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks. 3. In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper. 4. Combine the cucumber chunks with the cheese mixture. Sprinkle the salad with the mint. It can sit in the refrigerator before serving, but try not to hold it more than an hour or so or it will get watery. Posted to JEWISH-FOOD digest by Marsha Miller on Aug 4, 1998,

NOTES

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Egyptian Feta Salad

SALAD
2 lg Cucumbers peeled
 Salt
2 tb fresh mint Chopped
 DRESSING
6 oz Feta
1/4 c scallions Finely chopped
2 tb Lemon juice or white wine
1 tb olive oil
 Black Pepper freshly ground

Source: Jane Brodys Good Food Book    1. If you want to reduce the salt content of the feta, cut it into chunks  and soak in cold water for an hour.    2. Score the cucumbers with the tines of a fork, and cut them in half  lengthwise. Remove the seeds - a grapefruit spoon or melon baller works  well. Sprinkle the cucumbers with salt, and let them stand for about 1/2  hour. Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.    3. In a medium serving bowl, crush the feta with a fork and mix it with the  scallions, lemon juice, oil, and pepper.    4. Combine the cucumber chunks with the cheese mixture. Sprinkle the salad  with the mint. It can sit in the refrigerator before serving, but try not  to hold it more than an hour or so or it will get watery.    Posted to JEWISH-FOOD digest by Marsha Miller <Mmiller@ci.escondido.ca.us>  on Aug 4, 1998,

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Nutrition

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Serving Size: 1 Serving (1193g)
Recipe Makes: 1

Calories: 599
Calories from Fat: 363 (61%)

Amt Per Serving		% DV

	Total Fat 40.4g	54 %
	Saturated Fat 26.1g	131 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 1.6g
Cholesterol 151.4mg		47 %
Sodium 1918.7mg		66 %
Potassium 1193.6mg		31 %
Total Carbohydrate 37.2g		11 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 32.4g
Protein 29.2g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 599

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