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Ingredientes
- 1 c. lowfat sour cream
- 1 Tbsp. sugar
- 2 Tbsp. cider vinegar
- 1/4 c. minced fresh dill
- 1/4 tsp white pepper
- 1/2 tsp Salt
- 1 tsp celery seed
- 2 x long cucumbers
- 1 sm onion minced fresh dill
Direcciones
- Combine lowfat sour cream, sugar, vinegar, dill, pepper, salt and celery seed; blend. Pare cucumber and slice as thin as possible. Clean the onion, but slice it by hand, a bit thicker than the cucumber. Add in the vegetables to the lowfat sour cream mix and toss lightly. Chill for at least two hrs so the cukes can absorb the dressing. Sprinkle with additional dill and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 635g | |
| Calories 569 | |
| Calories from Fat 408 | 72% |
| Total Fat 46.45g | 58% |
| Saturated Fat 26.58g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 1361mg | 57% |
| Potassium 882mg | 25% |
| Total Carbs 32.98g | 9% |
| Dietary Fiber 3.5g | 12% |
| Sugars 27.5g | 18% |
| Protein 7.65g | 12% |
