Creamy Cucumber Salad
1 can Eagle Brand milk
1 c. (8 oz.) sour cream
1/3 c. white vinegar
2 tsp. salt
3 med. cucumbers, sliced
1/2 tsp. dillweed
2-3 cloves garlic, chopped
2 med. onions, sliced & separated
into rings
In large bowl combine milk, sour cream, vinegar, salt, dill and garlic; mix well. Fold in other ingredients. Chill 1 hour to blend flavors. (Cucumbers release moisture as salad is chilled.) Refrigerate leftover salad. Serves 12-14 people..
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