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Dilly Cucumber Salad
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Betty Crocker
8 cups | cucumbers, thinly sliced, pared (about 4 medium) |
1 1/2 cups | dairy sour cream |
1 small clove | garlic, crushed |
2 Tb | salad oil |
2 tsp | sugar |
1 tsp | salt |
1 tsp | white wine vinegar |
1/2 tsp | dill weed |
Place cucumbers in large bowl.
Mix remaining ingredients except dill weed.
Pour over cucumbers and mix gently.
Sprinkle with dill weed.
Cover.
Refrigerate at least one hour.
Mix lightly before serving.
If desired, sprinkle with snipped parsley.
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