Recipe - Chunky Cucumber Dill Dressing

Three fourths cup Plain nonfat yogurt; or a
container
3 tablespoon Fresh dill; chopped
2 teaspoon Sugar
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 teaspoon Lemon juice
1 cup Cucumber; pieces

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 Eatlf Aug 1997

Recipe by: Inland Empire Magazine August 1997: "Dress It Up" Posted to
Digest eatlf.v097.n193 by KitPATh phannema@wizard.ucr.edu on Jul 31,
1997