Minted Cucumber Salad
Recipe by: Elizabeth Powell
Servings: 8

3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine vinegar
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh mint -- chopped
2 tablespoons fresh parsley -- chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an hour.

Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an hour.

In a glass or ceramic serving bowl, combine yogurt with remaining ingredients. Stir in cucumber. Cover and refrigerate if not served at once.

Serving Ideas: Serve chilled or at room temperature.