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Dilled Cucumber Salad
Source: National Pork Board

A fresh and creamy salad of fresh cucumbers, with a sour cream, and dill dressing.

Prep Time: 4 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 68.4
Total Carbs 13.8 g
Dietary Fiber 0.8 g
Sugars 7.2 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 180.5 mg
Protein 3.5 g
Sodium 40.6 mg
Dietary Exchanges
, 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  Cucumber, with skin, fresh, 8 1/4" long
0 1/2 each  Onion, sweet, fresh
1 cup  fat free sour cream
1 tbsp  cider vinegar
1 tbsp  sugar
2 tbsp  fresh dill weed
1 pinch  salt and pepper
  1. Partially pare cucumbers by removing 1/2 inch strips of peel, leaving alternating 1/2 inch strips of peel on cucumbers. Thinly slice and place in medium bowl with onion.
  2. In small bowl stir together sour cream, vinegar, sugar, dill, salt and pepper. Pour over cucumber and onion, toss gently. Cover and refrigerate for 4 hours for the flavors to blend, or up to 24 hours.

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