0/5
(0 Votes)
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.
You'll also love
-
Apple Cinnamon Baked Oatmeal 1/5 (1 Votes) -
Basting Sauce for Grilled Fish 0/5 (0 Votes)
You'll also love
-
Broccoli Garlic Saute 0/5 (0 Votes) -
Roasted Pecan Salmon with Lentil... 0/5 (0 Votes)