Cucumber And Raisin Salad

1. 1

   About 1 1/2 hours before serving or early in day:

2. 2

   thinly slice unpeeled cucumbers.

3. 3

   In large bowl, toss cucumber slices with 1 teaspoon salt.

4. 4

   Cover and let stand 30 minutes.

5. 5

   Meanwhile, coarsely chop walnuts.

6. 6

   Over medium heat, toast lightly in a small saucepan until lightly browned, stirring and shaking pan frequently.

7. 7

   Thinly slice green onions.

8. 8

   Tipping bowl over sink, press cucumbers with hand to drain as much liquid as possible. Stir in walnuts, green onions, yogurt, raisins, mint, vinegar, black pepper and 3/4 teaspoon salt.

9. 9

   Refrigerate if not serving right away.

10. 10

    Each serving about 145 calories.

* Per serving · 4 servings · Values may vary.

No additional tips available.