in Eastern Europe

Sneshanka Salad

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Ingredients for 4 servings:

  • 2 cucumbers
  • 2 cup(s) quark or yogurt
  • 1 cup cream
  • ½ cup walnuts, kernels
  • 2 cloves garlic
  • dill
  • oil
  • Salt
  • possibly boiled eggs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

White salad with cucumbers, yogurt and spices from Bulgaria

Peel the cucumbers and dice them into small cubes. Add the quark and cream, the nuts crushed with the garlic, the oil, the chopped dill, and salt. Mix everything well and pour into a bowl. Garnish with boiled eggs, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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