~~CSA shareholder Gloria Mudge
1/2 cup low-fat buttermilk*
1/3 cup chopped fresh dill
1/2 teaspoon white-wine vinegar
1/4 teaspoon mustard powder
1/4 teaspoon salt
1/8 teaspoon fresly ground black pepper (optional)
a Pinch of ground white pepper
2 medium 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; toss to coat. Serve immediately.
*Low-fat buttermilk substitute: Add 1 tablespoon lemon juice to 1 cup of 1% or 2% milk. Let stand for 3 minutes.
