Serves: 5
Total Calories: 212
Chill thoroughly, peel, and slice in alternate layers. Just before serving, mix with dressing.
Dressing:
Heat vinegar and butter until hot. in top of double boiler, mix well the sugar, flour, salt, and eggs. Add heated vinegar and cook over boiling water until thick. When cool, add whipped cream in equal quantity, using either sweet or sour cream, and mix well.
This Cucumber and Onion Salad recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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