Instructions: Peel and grate cucumber. Sprinkle with salt and refrigerate for 1/2 hour. Drain well, pressing as much juice as possible out of the cucumber. Combine parsley, yogurt, dressing, and milk with drained cucumbers and mixed lightly. Tear lettuce into bite-size pieces. Toss with cucumber mixture just before serving. 1 cup/serving-1 vegetable exchange.

Dressing: Stir cornstarch, mustard, and water together until smooth in a 2 quart saucepan. Add egg substitute, salt, and margarine to liquid in saucepan and mix well. cook, stirring constantly over low heat until thickened and smooth. Continue to simmer for 1 more minute, stirring constantly. Remove from heat. Add vinegar and sweetener to dressing and mix well. Cover and refrigerate until used. 2 T per serving (1/4 cup is 1 vegetable and 1 fat, 2T free).

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