4 med. cucumbers, peeled and sliced
2 tbsp. salt
2 1/2 tsp. white vinegar, divided
4 med. eggs, hard cooked
1 1/3 c. cottage cheese
2 tbsp. water
1/2 tsp. lemon juice
1 tsp. prepared mustard
Paprika
1/8 tsp. white pepper
4 lg. lettuce leaves
1 tsp. dried dill weed

Combine cucumber slices, salt and 1/2 teaspoon vinegar in a mixing bowl; toss lightly to blend. Let stand at room temperature 30 minutes, tossing occasionally. Cut egg whites into strips; add to cucumbers.

Combine cottage cheese, water, and lemon juice in a blender container; process at low speed until smooth. Add egg yolks to blender with remaining vinegar, prepared mustard, and white pepper, process at low speed until smooth. Rinse and drain cucumbers. Add dressing; toss to mix. Serve on lettuce, garnish with dill weed and paprika. Divide evenly. Makes 4 luncheon servings.