Rotary Club of the Winthrop Area
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Sweet & Sour Vidalia Onions and Cucumbers
  • 3 cups peeled, seeded and thinly sliced cucumbers
  • 1-1/2 cups thinly sliced Vidalia onions
  • 1/2 cup grated carrot
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • In a medium bowl toss together cucumbers, Vidalia onions and carrot; set aside. In a liquid measuring cup combine vinegar, sugar, dill, 2 tablespoons water, salt and black pepper. Pour over cucumber mixture, toss to coat. Serve immediately or cover and refrigerate until ready to serve.

    YIELD: 6 portions, 6 cups Per portion: 61 calories, 1 gm protein, 15 gm carbohydrates, 0 gm fat, 194 mg sodium, 0 mg cholesterol

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    Source: Rotary International
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