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This sweet and tangy side dish sent in by Mary Farley comes together in a snap. "I often take this to church potlucks," she writes from Wasilla, Alaska. "It is so pretty and colorful with the red pepper and unpeeled cucumbers."
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 888 mg sodium, 23 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Dilly Cucumber Salad in Quick Cooking May/June 2005, p44
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Reviewed on May. 22, 2012 by Summy
A keeper! So good tonight with Sausage and Sauerkraut Casserole.
Reviewed on May. 09, 2011 by katlaydee3
I made this for a side dish for Mother's Day dinner and there were no leftovers. Everyone loved it. Very quick and easy to throw together.
Reviewed on Jul. 27, 2009 by valanddansmith
This cucumber salad is soooo good, and pretty to look at, too!!
Reviewed on Jan. 14, 2008 by Cheryl Marshall
This recipe is a hit no matter where I take it. I do substitute Splenda for sugar whenever I serve it at home. It tastes just as good and is diabetic friendly.
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