Paula Recommends …Cucumber Dill Dressing

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 

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

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.