Cucumber Salad

Recipe Ingredients

1		Cucumber - peeled (large)
1 cup	237ml	Plain low-fat yogurt
2 tablespoons	30ml	Vinegar
1 1/2 tablespoons	22ml	Dried dill weed
		= (or 1 tbspn chopped fresh dill)
1		Garlic clove
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Slice cucumber lengthwise and remove seeds. Dice the cucumber and add remaining ingredients. Mix thoroughly and chill at least 1/2 hour before serving.

This recipe yields 2 1/2 cups. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Vegetable.

Nutrition Facts: Carbohydrates 6g; Protein 3g; Fat 3g; Calories 38; Fiber 0.8g; Sodium 229mg; Cholesterol 3mg.

Note: Low-sodium diets: Omit salt.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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