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“A recipe from Lowfat Living cookbook-altered a little. Ideally, this should be prepared in summer when cucumbers are in season. The original recipe specifies one half cup sour cream (or yogurt). I replaced part of the sour cream with some olive oil.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. *NOTE: If using cucumbers from the garden, and/or organic cucumbers, it is not necessary to peel them unless you wish. Store bought cucumbers (especially conventional produce) need to be peeled to remove the wax.
  2. In a large salad bowl, combine the cucumbers, grapes and celery.
  3. In a small non-reactive bowl combine the dressing. Pour over the cucumber mixture and toss gently.
  4. Season with freshly ground black pepper.
  5. Cover and chill until ready to serve.

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