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Wonderful and light; don't be surprised if guests ask for seconds.
This refreshing salad is a departure from traditional marinated cucumbers, and perfect for summer cookouts and picnics. Cucumbers may be peeled or not. If seeding them is preferred, add an extra cucumber to make up for the loss of volume.
Ingredients
- 1 cup sour cream or plain yogurt
- 2 tablespoons vinegar
- 2 teaspoons sugar
- 1/2 teaspoon dried dillweed
- 1/2 teaspoon salt
- Black pepper
- 2 large peeled cucumbers, halved lengthwise & thinly sliced, about 6 cups
- 1 medium onion, thinly sliced & separated into half rings
Directions
- In large covered container measure sour cream, vinegar, sugar, dillweed, salt and a few grinds of pepper; whisk together to blend. Add cucumbers and onions; toss to coat.
- Cover and chill 2 to 24 hours, stirring occasionally. Just before serving stir again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 48 | |
| Calories from Fat 34 | 71% |
| Total Fat 3.85g | 5% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 113mg | 5% |
| Potassium 89mg | 3% |
| Total Carbs 2.8g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.2g | 1% |
| Protein 0.7g | 1% |
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