Category: Salads

1/2 cup Nonfat plain yogurt

1/2 cup Cucumber, peeled, seeded and finely chopped

1 tbsp Minced fresh chives

1 tsp Dijon mustard

1 1/2 tsp Dillweed

1/2 tsp 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 http://www.prev.com/



Notes: Makes: 1 cup or 8 servings Per 2 tablespoons: Calories: 10 ; Fat: 0.1 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@wizard.ucr.edu> on Feb 15, 1998