Yield: 6 servings
|1½ cup||Lowfat yogurt|
|6 tablespoons||Scallions -- chopped|
|½ teaspoon||Black pepper|
|3||Cucumbers -- sliced|
|Dill weed sprigs -- for|
In small bowl, combine the yogurt, scallions, salt, pepper and mustard. Blend. Add thinly sliced cucumbers and mix well to coat with dressing. Lay about 2 or 3 dill sprigs on top but do not mix in.
Cover tightly and refrigerate for one hour.
Recipe By : Jo Merrill