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Fresh Cucumber Salad

Fresh Cucumber Salad
Fresh Cucumber Salad
This healthy recipe comes from NDSU Extension.


5 c. cucumbers, peeled and slice (approx. 5 whole cucumbers)
1½ c. half and half
½ c. water
½ tsp. salt (adjust to taste)
¼ tsp. black pepper (adjust to taste)
½ c. onion, sliced
2 Tbsp. fresh dill
3 Tbsp. vinegar


Mix together with spoon and pour in with the cucumbers. Refrigerate about four hours.

Makes 10 servings. Each serving has 60 calories, 4 g fat, 2 g protein, 5 g carbohydrate, 1 g fiber and 140 mg sodium.


Source: Adapted from: Schott (Janke), A. (2012). Alma’s Favorite Recipes: Cooking & Memories from a German-Russian Farm Kitchen. Germans from Russia Heritage Collection.


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