Sesame-Yogurt Cucumber Salad By Rozanne Gold

(Serves six)

The flavors of this simple salad are direct and refreshing.

• 3 medium cucumbers
• 1 1/2 cups, plain nonfat yogurt
• 1 1/2 teaspoons, Asian sesame oil

Peel the cucumbers, cut them in half lengthwise, and remove the seeds. Slice into 1/4-inch-thick "half-moons," and place in a bowl.

Stir in the plain, nonfat yogurt, Asian sesame oil, salt, and freshly ground black pepper to taste.

Cover the salad, and refrigerate at least 30 minutes.

Also serve with:

• Poached Asparagus with Wasabi Butter
• Pepper-Seared Mahi-Mahi with Mango Salsa
• Crispy Rice with Saffron Broth
• Two-Melon Soup
• a bottle of Sauvignon Blanc, chilled

Rozanne Gold is the author of five cookbooks, including Healthy 1-2-3 (Stewart, Tabori & Chang, March 2000).