Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Cucumber Salad




Source of Recipe


ra


Recipe Introduction


servings 6
points 1


List of Ingredients




1/2 cup reduced-fat sour cream
2 tablespoons cider vinegar
1 teaspoon sugar
3/4 teaspoon garlic powder
3/4 teaspoon dill weed
1/2 teaspoon salt
3 medium cucumbers, sliced
1/2 cup sliced onion

Recipe



In a bowl, combine the sour cream, vinegar, sugar, garlic powder, dill and salt. Add cucumbers and onion; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutritional Analysis: One serving (3/4 cup) equals 58 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 211 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.