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Cucumber Salad (Hess) Recipe
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2 lg Cucumber; peeled 2 c Plain low-fat yogurt 4 tb Vingar 3 ts Dried dill weed; or 2 tb Fresh dill; 2 cl Garlic; crushed or 1 ts Garlic powder; 1 ts Salt 1/2 ts Fresh ground pepper; Slice cucumber lengthwise and remove seeds. Dice the cucumber and add remaining ingredients. Mix throughtly and chill at least 1/2 hour before serving. This was for 5 servings, but sence I like cucumber so well I increased it for 10 nice folks....love them leftovers! Food Exchanges per serving: 1 VEGETABLE SERVING CHO: 6g; PRO: 3g; FAT: 3g; CAL: 39; Low Sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master
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