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Creamy Cucumber Salad

low fat, salads/dressings

1/4 cup reduced-fat sour cream
1/3 cup fat-free or reduced-fat plain yogur
1 1/2 tablespoons tarragon or white wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon salt; (optional)
1/8 teaspoon freshly-ground black pepper
3 large cucumbers; thinly sliced
1 medium Vidalia or other sweet onion; thinly sliced

In a small bowl, whisk together the sour cream, yogurt, vinegar, sugar, salt (if using) and pepper. 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. This recipe yields 4 servings. Comments: Typically, this classic salad is made by dressing the cucumbers with full-fat sour cream or heavy cream. We lighten the salad by using reduced-fat sour cream and mixing it with yogurt. If your market carries sour half-and-half, which is a lower-fat substitute for sour cream, you could use that also. Nutritional Information Per Serving: Calories: 80; Fat: 2.1 grams (21% of calories); Cholesterol: 5 milligrams; Sodium: 27 milligrams; Fiber (grams) 4.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 36 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 271mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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