Chunky cucumber dill dressing

6 Servings

Ingredients

Quantity Ingredient
¾ cup Plain nonfat yogurt; or a container
3 tablespoons Fresh dill; chopped
2 teaspoons Sugar
⅛ teaspoon Salt
⅛ teaspoon Pepper
2 teaspoons Lemon juice
1 cup Cucumber; pieces

Directions

Peel 1 cucumber and chop into tiny chunks. In a blender or food processor, blend half of the cucumber with all other ingredients.

Stir in remaining half cup of cucumber. Chill or serve over green salad or chicken salad.

Makes 6 servings, 2 tablespoons each. Per serving 31 calories, 2 g protein, ⅒ g fat, 6 g carb; 71 mg sodium, ⅗ mg chol.

Busted by KitpatH (Riverside, CA) and shared with Eat-lf Aug 1997 Recipe by: Inland Empire Magazine August 1997: "Dress It Up" Posted to Digest eat-lf.v097.n193 by KitPATh <phannema@...> on Jul 31, 1997

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