Dilly Cucumber Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
Main Ingredient

Ingredients

 Thinly sliced pared cucumbers8 Cup (128 tbs) (4 Medium)
 Dairy sour cream1 1⁄2 Cup (24 tbs)
 Garlic1 Clove (5 gm)
 Salad oil2 Tablespoon
 Sugar2 Teaspoon
 Salt1 Teaspoon
 White wine vinegar1 Teaspoon
 Dill weed1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 203 Calories from Fat 144

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 6.8 g34.2%

Trans Fat 0.1 g

Cholesterol 29.9 mg

Sodium 370.1 mg15.4%

Total Carbohydrates 11 g3.8%

Dietary Fiber 2.5 g9.9%

Sugars 8.5 g

Protein 4 g7.5%

Vitamin A 7.1% Vitamin C 1.6%

Calcium 7.2% Iron 1.8%

*Based on a 2000 Calorie diet

Directions

Place cucumbers in large bowl.
Mix remaining ingredients except dill weed; pour over cucumbers and mix gently.
Sprinkle with dill weed.
Cover; refrigerate at least 1 hour.
Mix lightly before serving.
If desired, sprinkle with snipped parsley.

Comments

Anonymous

John Will C says :

This is the one I've been looking for! I used this recipe for years from a Betty Crocker cookbook I got from a bank for opening a checking account in 1978. Lost the book and have missed this recipe. It's great.
Posted on: 9 April 2010 - 12:25pm
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