A fresh and creamy salad
that tastes like summer: this cucumber salad is a family favorite
with a meatloaf, steamed broccoli and warm dinner rolls.
Dilled Cucumber
Salad
- 2 large cucumbers
1/2 sweet yellow onion, thinly sliced
1 cup fat-free sour cream
1 tablespoon cider vinegar
1 tablespoon granulated sugar
2 tablespoons fresh dill, snipped
Salt and pepper to taste
- Partially pare cucumbers:
Remove 1/2-inch strips of peel, leaving alternating 1/2-inch
strips of peel on cucumbers. Thinly slice and place in medium
bowl with onion.
- In small bowl stir together
sour cream, vinegar, sugar, dill, salt and pepper. Pour over
cucumber and onion, toss gently. Cover and refrigerate up to
24 hours.
Serves 6.
Nutrition Facts
Calories 70 calories
Protein 3 grams
Fat 0 grams
Sodium 35 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 14 grams
Fiber 0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
