Puree the Cucumber Salad at low speed in blender until thoroughly chopped. Chill mixture 1 hour before serving.

This is wonderful over poached fish or chilled canned salmon.

This recipe yields 1 3/4 cups. Serving size: 1/4 cup.

Exchanges Per Serving: 1 Vegetable (up to 2 tablespoons may be considered Free Food).

Nutrition Facts: Carbohydrates 4g; Protein 2g; Fat 1g; Calories 28; Fiber 0.6g; Sodium 164mg; Cholesterol 2mg.

Note: Low-sodium diets: Omit salt in Cucumber Salad recipe.