*  Exported from  MasterCook  *
 
                    Chunky Buttermilk-Cucumber Dressing
 
 Recipe By     : Manitoba Milk Producers
 Serving Size  : 24   Preparation Time :0:00
 Categories    : *Web/Email                       Condiments
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    cucumber
      1/8  teaspoon      salt
      1/8  teaspoon      sugar
    2      teaspoons     vinegar
      1/2  cup           lowfat buttermilk
      1/4  cup           plain yogurt
    2      tablespoons   lemon juice
    2      tablespoons   finely chopped fresh dill
    2      tablespoons   finely chopped green onions
    2      tablespoons   finely chopped fresh parsley
    2                    garlic cloves
                         pepper -- to taste
 
 Buttermilk’s flavour is similar to sour cream. Add your favourite spices
 for salad dressing - or fruit and honey for a refreshing drink.
 
 1. 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 / 375 ml (24 to 25 servings).  Nutrient content per
 portion (1 tbsp or 15 ml) Energy: 7.0 calories Carbohydrates: 1.2 grams
 Potassium: 44 mg Protein: 0.4 grams Sodium: 20 mg Calcium: 16 mg Fat
 (total); 0.1 grams (about 24% cff)
 
 >mc from Pat Hanneman <kitpath@earthlink.net> 1/99
 
 
 
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