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Cucumber Salad

Yield 4 servings (serving size: 3/4 cup)
Prep: 6 minutes.

Ingredients

  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped English cucumber (about 1)
  • 1/4 cup chopped red onion (about 1/2 small)

Nutrition Information

  • calories 59
  • caloriesfromfat 58 %
  • fat 3.8 g
  • satfat 2.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.9 g
  • carbohydrate 4.5 g
  • fiber 0.7 g
  • cholesterol 16 mg
  • iron 0.2 mg
  • sodium 167 mg
  • calcium 61 mg

How to Make It

  1. Combine first 5 ingredients.

  2. Place cucumber and onion in a medium bowl. Spoon sour cream mixture over vegetables; toss gently to coat. Serve immediately, or cover and chill.

Cooking Light Superfast Suppers