Cucumber in Sour Cream Salad
Yield
2 servingsPrep
10 minCook
0 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
thinly sliced |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
sour cream
|
|
| 1 | tablespoon |
white vinegar
|
|
| 2 | each |
red hot pepper sauce
|
*
|
| 2 | tablespoons |
chives
chopped |
|
| 1 | teaspoon |
dill seed
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
thinly sliced |
|
| 5 | ml |
salt
|
|
| 118 | ml |
sour cream
|
|
| 15 | ml |
white vinegar
|
|
| 2 | each |
red hot pepper sauce
|
*
|
| 3E+1 | ml |
chives
chopped |
|
| 5 | ml |
dill seed
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Sprinkle the cucumber with salt.
Let stand 30 minutes. Drain thoroughly.
Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper.
Pour over cucumber.
Chill well before using.
Garnish with fresh dill.
