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Cucumber and Dill Salad Recipe
|Sweet dill pickles||6|
|Dill||3 Tablespoon, coarsely chopped|
|Shelled shrimp||2⁄3 Cup (10.67 tbs)|
|Strawberries||1 1⁄2 Cup (24 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
Calories 144 Calories from Fat 75
% Daily Value*
Total Fat 8 g13.1%
Saturated Fat 4.6 g22.8%
Trans Fat 0 g
Cholesterol 52.4 mg
Sodium 447.4 mg18.6%
Total Carbohydrates 12 g3.9%
Dietary Fiber 3.1 g12.5%
Sugars 6.9 g
Protein 7 g14.9%
Vitamin A 28.3% Vitamin C 110.9%
Calcium 12% Iron 11.7%
*Based on a 2000 Calorie diet
It makes a good accompaniment to cold salmon.
Peel and thinly slice the cucumber; slice the pickles and zucchini.
Mix together the prepared cucumber, pickles and zucchini and place in a serving bowl.
Add the chopped dill and shrimp.
Hull and halve the strawberries and add to the salad.
Just before serving, spoon over the sour cream.