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, 0.1 g fat, 6 g carb; 71 mg sodium, 0.6 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@wizard.ucr.edu> on Jul 31, 1997
