Cucumber Salad

By á-48473

Ingredients

• 1 cucumber, thinly sliced
• 1.5 t salt
• 1 lemon, freshly squeezed
• 1 T sour cream
• 1 egg white, whipped
• 1 t dill weed

Preparation

Step 1

In small bowl mix all ingredients and refrigerate for at least 3 hours.

Combine sour cream and egg. Stir in dill weed.

Drain juice, and toss cucumbers in cream mixture.

Serve on toast.