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5
from 1 vote
Cucumber Salad with Sour Cream And Dill
This cucumber salad with dill and sour cream is refreshing and so easy to make!
Prep Time
15
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Diet:
Gluten Free, Vegetarian
Servings:
6
Calories:
242
kcal
Author:
Lois Carter Crawford
Ingredients
1
large cucumber
1
medium yellow onion
peeled
¾
cup
mayonnaise
½
cup
sour cream
1
teaspoon
white vinegar
½
teaspoon
salt
1
teaspoon
dried dill weed
or 1 tablespoon fresh, finely chopped
Instructions
Slice the cucumbers and onions and put them in a bowl. (You can peel the cucumbers if you don't like the peel.)
In a small bowl, whisk the mayonnaise, sour cream, vinegar, salt and dill weed until thoroughly mixed.
Pour the dressing over the cucumbers and onions and gently mix to coat.
Refrigerate for at least one hour before serving.
Nutrition
Serving:
3
/4 a cup
|
Calories:
242
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
23
mg
|
Sodium:
380
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
184
IU
|
Vitamin C:
3
mg
|
Calcium:
36
mg
|
Iron:
0.3
mg