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Food
Cucumber Salad

1 (16-ounce) container nonfat yogurt
1 medium cucumber, chopped (remove the seeds)
3 to 4 teaspoons mint (you can use dried)
1 tablespoon scallions
Salt and pepper, to taste
Garnish: 1 teaspoon mint, pecan halves, dried rose petals if desired

Mix yogurt, cucumber, mint and scallions. Add salt and pepper and garnish. Refrigerate about 1 hour before serving. You can also add raisins.

Soheila Lunney

Thursday, January 10, 2002

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