Creamy Cucumber Salad by Darlene Dusza

¼ cup reduced-fat sour cream

⅓ cup fat-free plain yogurt

1 ½ Tablespoons red wine vinegar or white wine

2 or 3 teaspoons sugar to taste (or Splenda baking sugar)

¼ teaspoon salt (optional)

1/8 teaspoon ground black pepper (optional)

2 large cucumbers, peeled and thinly sliced

1 medium Vidalia or other sweet onion, thinly sliced

 

In a small bowl, whisk together the sour cream, yogurt, vinegar, sugar, (salt and pepper if using.)

In a medium bowl, combine the cucumbers and onions. Add the dressing and toss to coat well.

Cover and chill in the refrigerator for at least 15 minutes to blend all the flavors.

Yield: 8 servings

 

Fat: 1 g

Carbohydrates: 7g

Protein: 1 g

Calories:  44 kcal