Recipe - Cucumbers And Radish Salad Wlime Yogurt

1 cup Plain Yogurt
One fourth cup Fresh Lime Juice
1 teaspoon Sugar
2 Cucumbers; thinly cut or sliced up
1 bn Radishes; thinly cut or sliced up
1/3 cup Golden Raisins

In a small bowl, mix together yogurt, lime juice and sugar. In a medium
bowl, combine cut or sliced up cucumbers and radishes. Pour yogurt mixture over
vegetables and toss gently. Sprinkle raisins on top. Serve at room
temperature, as accompaniment to fish or dairy dishes.

Note:

Radishes will bleed into yogurt dressing if not served within an hour or
so, but this does not affect the taste. Dressing and vegetables can be
refrigerated separately, if desired, and combined just before serving.

Source: "Everyday Cooking for the Jewish Home" by Ethel G. Hoffman. Pub:
HarperCollins

Palm Beach Post 10/10/97 billspa@icanect.net

Recipe by: Ethel G. Hoffman

Posted to MCRecipe Digest V1 #835 by Bill Spalding billspa@icanect.net
on Oct 10, 1997