Toss cucumbers with salt; cover and refrigerate until well chilled. Combine sour cream, lemon juice, onion, sugar and pepper; blend well. Reserve 1/4 cup of mixture for garnish; combine cucumbers with remainder of sour cream mixture.
Refrigerate until well chilled or about 2 hours.
To serve- Arrange cucumber slices on bed of salad greens; top with small mound of reserved sour cream mixture and sprinkle with minced parsley.
Serves 4
Originally Submitted
8/30/2010
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