Dill is rich in antioxidants, vitamins like niacin, pyridoxine and dietary fibers, which help control blood cholesterol levels. Fresh dill is an excellent source of antioxidant vitamin C as well. Vitamin C helps the human body develop resistance to infectious agents and it scavenges harmful, pro-inflammatory free radicals. Dill is also a good source of body-healing minerals such as copper, potassium, calcium, manganese, iron and magnesium. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
1 cup sliced, seedless cucumber (peel if desired)
16 oz container non-fat, plain yogurt
2 Tablespoons canola oil
1/4 cup crumbled feta cheese
Pinch of ground cumin
2 Tablespoons fresh dill leaves
Salt and freshly ground pepper to taste
Directions
1. In a blender, puree cucumber, yogurt, canola oil, feta cheese, cumin, dill, pepper and salt
2. Toss with greens
3. Serve and enjoy
Advance prep note: Refrigerated, dressing will last up to one week.
Nutritional information: Makes 12 servings (2 Tablespoons each). Per serving: 38 calories; 3 grams fat; 1 gram saturated fat; 1 gram carbohydrate; 1 gram protein; 45 mg sodium.
