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Cucumber salad

From Russellville Community Market

<p>Saw this recipe in a book &amp; decided to give it a try. And are we glad I did.</p>
Source: Don't remember although it wasn't a cookbook. (Entered by Mary-Ann King)
Serves: 4 to 6

4 cups peeled & sliced cucumbers
1/2 Vidalia onions or green onions
1 cup Sour cream or Crema Salvordorian
3 TBSP white vinegar
1 TBSP Cane sugar
1/8 tsp Salt
1/8 tsp black pepper
2 tsp DIll (optional)

Step by Step Instructions
  1. Mix cucumbers & onion in bowl, mix all other ingredients & stir well. Add to cucumber mixture. Will keep a week or more in the refrigerator.
  2. You can make smaller or larger amounts by adjusting ingredients.