In small bowl, combine the yogurt, scallions, salt, pepper and mustard. Blend. Add thinly sliced cucumbers and mix well to coat with dressing. Lay about 2 or 3 dill sprigs on top but do not mix in. Cover tightly and refrigerate for one hour. Recipe By : Jo Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 6|
|Calories from Fat: 10 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.7mg||1 %|
|Sodium 51.9mg||2 %|
|Potassium 390.2mg||10 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 9.6g|
|Protein 4.4g||6 %|
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Calories per serving: 65
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