Cucumbers & Dill in Sour Cream

Servings

about 1 cup cucumbers

COOKING TIME

30 Minutes

This recipe can be multiplied but doesn’t keep well at all. It should be made as close to time of serving as possible.

1/2 cup Reduced fat sour cream

3 Tbsp. chopped Shallots, raw

1/4 tsp. Salt

3 medium Cucumber

1 to taste Black pepper

4 leaf outer Romaine lettuce

2 Tbsp. Fresh dill (chopped)

Mix the sour cream, shallot and salt together. Place in refrigerator and chill well.

When ready to serve slice the cucumbers into half rounds. Place the cucumbers in the dill sauce and toss until coated.

Place a slice of romaine lettuce on a chilled salad plate and top with the cucumbers. Sprinkle with fresh dill.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

Avoid this recipe if you are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.

This is a low sodium recipe.

This salad is so easy and so elegant and so low in fat and calories that it makes the perfect accompaniment to almost any summer dinner.

Brillat-Savarin, French philosopher