This refreshing salad makes a great accompaniment to a picnic or a barbecue meal. Use fresh mine when it is in season for the freshest minty flavor. Preparation time: 10 minutes. Chilling time: 30 minutes.

FOR 4 SERVINGS YOU WILL NEED:

2 med. cucumbers, pared, halved lengthwise, seeded & diced
1 tsp. salt
1/2 sm. green pepper, diced 1/4 inch
2 green onions, thinly sliced
1/2 c. plain yogurt
2 tbsp. fresh lemon juice
1 tbsp. olive or salad oil
1 clove garlic, minced or pressed
2 tbsp. chopped fresh mint or 1/2 tsp. crushed dried mint leaves
Fresh mint leaves for garnish
Crisp lettuce leaves (opt.)

1. Sprinkle cucumbers with salt. Let stand 15 minutes on paper toweling. Rinse and drain well. Blot off excess liquid.

2. Mix cucumbers with green pepper, onion, yogurt, lemon juice, oil, garlic and chopped mint. Cover and chill for 30 minutes to blend flavors.

3. To serve, place into pretty bowl and garnish with fresh mint leaves. For individual servings, line 4 salad plates with crisp lettuce leaves and top with cucumber mixture. Garnish with fresh mint leaves.

TIPS: Serve the minted salad along with other fresh vegetables as a vegetarian filling for pocket bread.

Good served with: Barbecued chicken or fish, pork or curried lamb. FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.