Dilly Cucumber Salad Recipe
Ingredients
| Thinly sliced pared cucumbers | 8 Cup (128 tbs) (4 Medium) | |
| Dairy sour cream | 1 1⁄2 Cup (24 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Salad oil | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| White wine vinegar | 1 Teaspoon | |
| Dill weed | 1⁄2 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 mg10%
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
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.
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