Serves: 6
Total Calories: 22
Arrange cucumber slices in a bowl, salting each layer. Cover and refrigerate for an hour or more. Drain cucumbers and rinse with water. Add onion rings. Mix water and vinegar pour over cucumber mixture. Add dill and pepper to taste.
This Cucumber-Onion Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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