Yield: 6 servings
Measure | Ingredient |
---|---|
1½ cup | Lowfat yogurt |
6 tablespoons | Scallions -- chopped |
½ teaspoon | Salt |
½ teaspoon | Black pepper |
½ teaspoon | Mustard |
3 \N | Cucumbers -- sliced |
\N \N | Dill weed sprigs -- for |
\N \N | Garnish |
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