Category: Salads

1 pt Plain Yogurt

1 Unpeeled cucumber, chopped fine

1 Clove garlic, crushed

1/2 cup Olive oil

Juice of 1/2 lemon

1 tsp Salt

parsley



To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast as first course or as a side dish during dinner.