Serve up a side of zesty crunch!
2 medium cucumbers
1 cup reduced fat sour cream
2 Tbls finely diced yellow onion
2 tsp fresh chopped dill
1 Tbls cider vinegar
Salt & pepper
- Peel cucumbers. Slice off ends and discard. Slice in half lengthwise and again into half-moon slices.
- Combine sour cream, diced onion, dill and cider vinegar in large bowl. Add cucumbers and toss to coat. Add salt & pepper to taste.
- Refrigerate for 30 minutes to allow flavors to blend. Serve ice cold and garnish with fresh dill.
Makes 4 servings
Total Fat 7g
Effective Carbohydrates 7g
Dietary Fiber 1g
From The Good Carb Chef