1/2 cup of light sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled and thinly sliced
1 small sweet onion, thinly sliced into rings
In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion, toss to coat. Refrigerate, covered, at least 4 hours. Cucumbers tend to release a lot of water so I wouldn't make too far ahead.
Serving size: 3/4 cup
8 Servings
Calories: 62
Fat: 3 grams
Carbos: 7 grams
Protein: 2 grams
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