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Low Fat Chunky Buttermilk Cucumber Dressing


1 cucumber
1/8 tsp salt
1/8 tsp granulated sugar
2 tsp vinegar
1/2 cup buttermilk
1/4 cup plain yogurt
2 tablespoon lemon juice
2 tablespoon finely chopped fresh dill or 2 tsp/ 10 ml dried dill weed
2 tablespoon finely chopped green onion
2 tablespoon finely chopped fresh parsley or 2 tsp/ 10 ml dried parsley
2 cloves garlic, minced
pepper to taste

Peel cucumber. Cut in half lengthwise. Scrape out and discard seeds. Grate coarsely into small bowl. Stir in salt, sugar and vinegar. Let stand at least 10 minutes. Drain well. Discard liquid. In a jar with a tight-fitting lid, combine buttermilk, yogurt, lemon juice, dill, green onion, parsley, garlic, pepper and drained cucumber. Shake well to combine. Refrigerate. If refrigerated, this salad dressing will keep for 3 days.

Yield: 1 1/2 cups.

Calories per 1 tablespoon 7 Fat 0.1 g Carbs 1.2 g Sodium 20 mg Fiber 0.1 g.




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