Dilly Cucumber Salad
|Thinly sliced pared cucumbers||8 Cup (128 tbs) (4 Medium)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm)|
|Salad oil||2 Tablespoon|
|White wine vinegar||1 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
Place cucumbers in large bowl.
Mix remaining ingredients except dill weed; pour over cucumbers and mix gently.
Sprinkle with dill weed.
Cover; refrigerate at least 1 hour.
Mix lightly before serving.
If desired, sprinkle with snipped parsley.