Cucumber salad #1

Yield: 10 Servings

Measure Ingredient
2 larges Cucumber; peeled
2 cups Plain low-fat yogurt
4 tablespoons Vingar
3 teaspoons Dried dill weed; or
2 tablespoons Fresh dill
2 Cloves garlic; crushed or
1 teaspoon Garlic powder
1 teaspoon Salt
½ teaspoon Fresh ground pepper

Date: 27 Apr 96 22:21:47 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@...> Slice cucumber lengthwise and remove seeds. Dice the cucumber and add remaining ingredients. Mix throughtly and chill at least ½ hour before serving. This was for 5 servings, but sence I like cucumber so well I increased it for 10 nice folks....love them leftovers! Food Exchanges per serving: 1 VEGETABLE SERVING CHO: 6g; PRO: 3g; FAT: 3g; CAL: 39; Low Sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.

and Katharine Middleton Brought to you and yours via Nancy O'Brion MM-RECIPES@...

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