Source: National Pork Board

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

Servings

2.0
2 each  Cucumber, with skin, fresh, 8 1/4" long 0.5
0 1/2 each  Onion, sweet, fresh 1.0
1 cup  fat free sour cream 1.0
1 tbsp  cider vinegar 1.0
1 tbsp  sugar 2.0
2 tbsp  fresh dill weed 1.0
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.