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Serves 6

2 large cucumbers
1/2 sweet yellow onion, thinly sliced
1 cup fat-free sour cream
1 tablespoon cider vinegar
1 tablespoon sugar
2 tablespoons fresh dill, snipped
Salt and pepper to taste

Partially pare cucumbers: Remove 1/2-inch strips of peel, leaving alternating 1/2-inch strips of peel on cucumbers.

Thinly slice and place in medium bowl with onion.

In small bowl stir together sour cream, vinegar, sugar, dill, salt and pepper.

Pour over cucumber and onion, toss gently.

Cover and refrigerate up to 24 hours.

Serving Suggestions
A fresh and creamy salad that tastes like summer: this cucumber salad is a family favorite with a meatloaf, steamed broccoli and warm dinner rolls.

Nutrition Facts
Calories 70 calories; Protein 3 grams; Fat 0 grams; Sodium 35 milligrams; Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates 14 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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