3/4 lb. low fat Mozzarella cheese
2 carrots, trimmed & peeled
8 green onions
2 lg. green & red peppers

Grate Mozzarella cheese and carrots into large bowl. Trim and thinly slice green onion. Halve and seed and cut red and green peppers into small cubes. Add the onion and peppers and tarragon dressing to the cheese-carrot mixture, let stand while preparing cucumbers. If cucumbers are waxed peel, if not waxed leave the skin on them. Slice top halve off, lengthwise on each cucumber. Shave bottom slightly so that the cucumber will sit flat on a plate. Scoop out the inside of cucumbers and discard the seeds. Spoon cheese-carrot mixture into the cucumbers, place on a plate with lettuce leaves and garnish with red onion rings.

TARRAGON DRESSING:

6 tbsp. cider vinegar
1/4 c. water
1/4 c. chopped fresh tarragon or 4 tsp. leaf tarragon, crumbled
2 tbsp. Dijon mustard
2 tsp. chopped fresh dill or 1/2 tsp. dried dill weed
1/8 tsp. black pepper
1/2 c. olive oil

Whisk together the vinegar, water, tarragon, mustard, dill, black pepper in a small bowl. Gradually whisk in the oil. Whisk again just before serving.