| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads sala, 1ncoming |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Nonfat plain yogurt |
| 1/2 |
c |
Cucumber; peeled, seeded and finely chopped |
| 1 |
tb |
Minced fresh chives |
| 1 |
ts |
Dijon mustard |
| 1 1/2 |
ts |
Dillweed |
| 1/2 |
ts |
Cider vinegar |
INSTRUCTIONS
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
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