cup low fat buttermilk
cup chopped fresh dill
tsp white wine vinegar
tsp mustard powder
tsp freshly ground pepper (optional)
Pinch ground white pepper
cucumbers, seeded and thinly sliced
To prepare the dressing, in a small bowl, combine the buttermilk, dill, vinegar, mustard, salt, black pepper (if using) and white pepper. Refrigerate, covered, until the flavors are blended, 2 - 3 hours. Place the cucumbers in a medium bowl. Drizzle with the dressing and toss to coat. Serve at once. Per 1/4 serving: 26 calories, 1 g total fat, 0 g sat fat, 2 mg chol, 170 mg sodium, 4 g carb, 1 g fiber, 2 g protein, 31 mg calcium.