Sour Cream Cucumber Salad

Recipe Ingredients

		Salt - as needed
4		Thin cucumbers
		= (or 2 large English cucumbers)
1 cup	237ml	Sour cream
2 tablespoons	30ml	Cider or red wine vinegar
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Snipped fresh dill
1/2 teaspoon	2.5ml	Celery seeds
1		Onion - thinly sliced
		Freshly-ground black pepper - to taste

Recipe Instructions

Fill a large bowl with salted ice water. Peel the cucumbers and slice them 1/8- to 1/4-inch thick. Place the cucumber slices in the water and let them stand 1 hour.

Meanwhile, combine the sour cream, vinegar, sugar, dill and celery seeds, mixing well. Refrigerate until ready to use.

Drain the cucumbers well and let them stand in a colander to air-dry, or lay the slices on paper towels. Place the slices in a serving bowl, add the onion and gently toss with the sour cream mixture. Chill thoroughly, at least 2 hours, before serving.

This recipe yields 12 servings.

Each serving: 52 calories; 36 mg sodium; 9 mg cholesterol; 4 grams fat; 3 grams saturated fat; 3 grams carbohydrates; 1 grams protein; 0.41 gram fiber.

Source:
The Los Angeles Times, 06-27-2001

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