Cucumber Salad (Hess)

Recipe Ingredients

2 tablespoons	30ml	Cucumber - peeled (large)
2 cups	474ml	Plain low-fat yogurt
4 tablespoons	60ml	Vinegar
3 teaspoons	15ml	Dried dill weed - or
2 tablespoons	30ml	Fresh dill
20		Garlic - crushed or
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Fresh ground 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 was for 5 servings, but since I like cucumber so well I increased it for 10 nice folks--love them leftovers!

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton

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