Title: Cucumber Salad #1
Categories: Salad
Yield: 10 Servings

2 lg Cucumber; peeled
2 c Plain low-fat yogurt
4 tb Vingar
3 ts Dried dill weed; or
2 tb Fresh dill
2 Cloves garlic; crushed or
1 ts Garlic powder
1 ts Salt
1/2 ts Fresh ground pepper

Date: 27 Apr 96 22:21:47 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #119

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.