Yield: 8 Servings
Measure | Ingredient |
---|---|
½ cup | Nonfat plain yogurt |
½ cup | Cucumber; peeled, seeded and finely chopped |
1 tablespoon | Minced fresh chives |
1 teaspoon | Dijon mustard |
1½ teaspoon | Dillweed |
½ teaspoon | Cider vinegar |
In a small bowl, stir together the yogurt, cucumber, chives, mustard, dillweed and vinegar. To store, cover tightly and refrigerate for up to 1 week. Chef's note: This dressing also makes an excellent dip for raw vegetables or a sauce for fish. Prevention's Healthy Ideas
Notes: Makes: 1 cup or 8 servings Per 2 tablespoons: Calories: 10 ; Fat: ⅒ g. (8% of calories) ; Sodium: 29 mg.
>from Pat Hanneman X-post >Mc-Recipe >Eat-LF Archives 98Feb Recipe by: Prevention Mag Feb98 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 15, 1998