Dill Cucumber Salad Recipe
Ingredients
| Cucumber | 1 Cup (16 tbs), diced (Peeled) | |
| Sour cream | 1 Pint | |
| White wine vinegar | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Cayenne | 1⁄8 Teaspoon | |
| Onion | 1 Tablespoon, grated | |
| Fresh dill | 3 Tablespoon, chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 972 Calories from Fat 838
% Daily Value*
Total Fat 95 g146.8%
Saturated Fat 55.3 g276.6%
Trans Fat 0 g
Cholesterol 249.6 mg83.2%
Sodium 1384.5 mg57.7%
Total Carbohydrates 26 g8.5%
Dietary Fiber 1.9 g7.6%
Sugars 19.2 g
Protein 12 g24.8%
Vitamin A 132.1% Vitamin C 78.6%
Calcium 64.4% Iron 23.5%
*Based on a 2000 Calorie diet
Directions
Stir in chopped dill and diced cucumber.
Refrigerate two hours before serving.
Chef
