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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
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|Serving Size: 1 Serving (1193g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 599
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