Cucumber Vinaigrette With Mustard And Caraway Seeds

• 1 cup cucumber juice (see recipe)
• 3 tablespoons plain lowfat yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon caraway seeds, crushed
• 4 teaspoons finely chopped scallions
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Whisk the cucumber juice, yogurt and mustard together in a medium bowl.
2. Whisk in the caraway seeds, scallions, salt and pepper.
3. Taste and adjust seasoning if needed.

cucumber juice, yogurt, mustard, caraway seeds, scallions, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4506 (may not work)