2008 Low-Fat Cucumber Salad

By boandozzy

3/4 cup equals 68 calories, trace fat (trace saturated fat), 6 mg cholesterol, 328 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.

Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Tangy Cucumber Salad in Light & Tasty April/May 2007, p55

Ingredients

• 1 cup (8 ounces) fat-free sour cream
• 2 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/8 teaspoon white pepper
• 3 large cucumbers, peeled and thinly sliced
• 1/2 cup thinly sliced sweet onion

Preparation

Step 1

In a large bowl, combine the sour cream, vinegar, lemon juice, salt and pepper. Add cucumbers and onion; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 6 servings.