Cucumber Saladdiabetic, salads, side dishes, vegetables, vegetarian 2 large cucumber; peeled 2 cup plain low-fat yogurt 4 tablespoon vingar 3 teaspoon dried dill weed; or 2 tablespoon fresh dill 2 centiliter garlic; crushed or 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon 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 |
