4 cucumbers

1-½ teaspoons salt

2 cloves minced garlic

2 tablespoons lemon juice

6 cups yogurt

1 tablespoon finely chopped dill

¼ cup sesame or olive oil

2 teaspoons chopped mint

Peel the cucumbers, cut in quarters lengthwise, scoop out the seeds, then thinly slice. Sprinkle with the salt and let stand 15 minutes. Drain well. Stir  together garlic, lemon juice, yogurt, and dill. Mix with cucumbers. Pour the oil over the top and sprinkle with mint. Serve at room temperature. Serves 8.

Nutritional analysis: 190 calories, 7g protein, 13g carbohydrates, 1g dietary fiber, 13g total fat, 25mg cholesterol, 550mg sodium