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Dilled Sour Cream Cucumbers
and Onions
2 medium cucumbers
1 teaspoon (5 ml) salt
small onion
3/_ cup (175 ml)
sour cream
cup (60 ml)
mayonnaise
cup (60 ml) loosely
packed flesh dill
1 tablespoon (15 ml)
white wine vinegar
2 teaspoons (10 ml)
sugar
_-_
teaspoon (1-2 ml)
black pepper
Position 2 mm slicing disc in work bowl. Add cucumbers
in batches. Processto slice. Remove to medium mixing
bowl. Sprinkle with salt; toss to coat. Let stand _/2 hour.
Drain and spread on paper towels. Set aside.
Position 2 mm slicing disc in work bowl. Add onion.
Process to slice. Remove to medium mixing bowl.
Exchange slicing disc for multipurpose blade in work
bowl. Add remaining ingredients. Process until well
blended, 5 to 10 seconds.
Add sour cream mixture and cucumbers to onions. Toss
to coat. Cover and refrigerate at least 1 hour. Serve within
24 hours.
Yield: 6 servings (_Acup [120 ml] per serving).
Per Serving: About 150 cal, 1 g pro, 6 g carb,
13 g total fat, 4.5 g sat fat, 20 mg chol, 450 mg sod.
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