Cucumber Salad with Sour Cream and Dill Dressing
December 18, 2007
- ½ cup reduced-fat sour cream
- 2 tablespoons fresh lemon juice (from 1 lemon)
- tablespoons chopped fresh dill, plus more for garnish (optional)
- Coarse salt
- ground pepper
- 1 pound 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.
We've given this creamy recipe a healthy -- but barely detectable -- update. Reduced-fat sour cream (in place of full-fat) lowers the calorie count without losing taste.
Posted by dlmtechnology at 10:13 PM