- 1 1/2 cups lowfat yogurt
- 6 tablespoons scallions — chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard
- 3 cucumbers — sliced
- dill weed sprigs — for garnish
In small bowl, combine the yogurt, scallions, salt, pepper and mustard.
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.