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Name: Tzatziki (Cucumber Sauce)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 10 Cloves garlic minced; 2 qt Lowfat plain yogurt; 1/4 c fresh mint Chopped; Salt and black pepper to taste; 1 1/2 qt Cucumbers peeled, grated

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INGREDIENTS

10 Cloves garlic ; minced
2 qt Lowfat plain yogurt
1/4 c fresh mint ; Chopped
Salt and black pepper ; to taste
1 1/2 qt Cucumbers ; peeled, grated

Servings

INSTRUCTIONS

1. Lightly salt the grated cucumbers, place in a colander or strainer, and allow to drain for 15 minutes. 2. Combine the drained cucumbers with the rest of the ingredients. 3. Chill for 30 minutes. Menu Planning: * Here is a Greek version of a salad that is common throughout the Middle East, North Africa, and Eastern Europe. While appropriate as a side dish with foods of those regions, Tzatziki is also a refreshing counterpoint for a spicy Eggplant-Spinach Curry (p. 355) or Golden Curry (p. 359). Preparation Time: 20 minutes; Chill Time: 30 mins. Yield 3 quarts. per serving 56 cals, 1.2 g fat, 62 mg sodium. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd

NOTES

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Tzatziki (Cucumber Sauce)

10 Cloves garlic minced
2 qt Lowfat plain yogurt
1/4 c fresh mint Chopped
 Salt and black pepper to taste
1 1/2 qt Cucumbers peeled, grated

1. Lightly salt the grated cucumbers, place in a colander or strainer, and  allow to drain for 15 minutes.    2. Combine the drained cucumbers with the rest of the ingredients.    3. Chill for 30 minutes.    Menu Planning: * Here is a Greek version of a salad that is common  throughout the Middle East, North Africa, and Eastern Europe. While  appropriate as a side dish with foods of those regions, Tzatziki is also a  refreshing counterpoint for a spicy Eggplant-Spinach Curry (p. 355) or  Golden Curry (p. 359). Preparation Time: 20 minutes; Chill Time: 30 mins.    Yield 3 quarts. per serving 56 cals, 1.2 g fat, 62 mg sodium.    Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a  Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley  & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu    Recipe by: Moosewood for a Crowd

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Nutrition

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Serving Size: 1 Serving (153g)
Recipe Makes: 24

Calories: 83
Calories from Fat: 17 (20%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 7.3mg		2 %
Sodium 92.2mg		3 %
Potassium 336.1mg		9 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 9.8g
Protein 6.7g		10 %
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: 83

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