c i r k a

• 4 medium cucumbers - peeled and diced
• 8 oz. vanilla low-fat yogurt
• 8 oz. reduced fat sour cream
• 1/2 cup diced onion
• 2 cloves garlic - minced
• 1 Tbsp dried dill weed
• salt and pepper to taste

1. Drain cucumbers for a few minutes on paper towels.
2. Ina serving dish stir together the yogurt, sour cream, onion, garlic, and dill. Add the cucumbers and mix to coat. Season with salt and pepper.
3. Refrigerate for several hours before serving for best flavor.

• 3 med cucumbers - peeled and thin sliced
• 1/2 tsp salt
• 1/2 cup chopped green onions
• 1 Tbsp white vinegar
• 1 dash white pepper
• 1/4 cup sour cream

1. Sprinkle cucumbers with salt. Drain liquid after 15 minutes.
2. Add other ingredients and stir. Refrigerate prior to serving.

• 1 medium cucumber
• 9 oz. can whole kernel corn
• 15 oz. can stewed tomatoes - drain and slice
• 1 green pepper - chopped
• 1 red pepper - chopped
• 2 Tbsp red wine vinegar
• 1 Tbsp crushed red pepper flakes
• 1/2 tsp garlic - minced
• 1/2 tsp ground cumin
• 1/4 tsp dried cilantro
• 1/4 tsp salt
• 1/8 tsp ground black pepper

1. Toss all ingredients in bowl together.
2. Cover and chill 30 min or more prior to serving

• 3 cucumbers
• 1 tsp salt
• 1 Tbsp vegetable oil
• 2 tsp white sugar
• 3 Tbsp rice wine vinegar
• 3 Tbsp soy sauce

1. Cut the cucumbers lengthwise, scoop out seeds, slice into bite size pieces
2. Combine the other ingredients in a small bowl, mix, and pour over cucumbers.
3. Refrigerate several hours, tossing every now and then.

• 16 oz plain yogurt
• 2 Tbsp dried dill weed
• 2 garlic cloves - minced
• salt and pepper to taste
• 1 cucumber - peeled, seeded, and chopped

1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover and refrigerate 8 hours or overnight.

Source: All Recipes