~~Sour Cream and Cuke Salad~~

[Sherri]

1 green pepper/ 2 cucumbers, scrubbed but not peeled/ 1/2 large red onion/ 1/2 head cauliflower/ 2 tsp. salt/ 1 cup sour cream/ 2 tbls. vinegar (apple cider vinegar is best, but wine will do)/ 2 rounded tsp. fresh or dried dill weed. 1.) Slice the pepper, cucumbers, onion, and cauliflower as thinly as you possibly can. The slicing blade on a food processor works nicely, and it saves you mucho time, but you can use a good, sharp knife. 2.) Toss the vegetables well with the salt, and chill them in the refridgerator for an hour or two. 3.) In a seperate bowl, mix sour cream, vinegar, and dill, combining well. 4.) Remove the veggies from the fridge, drain off any water that has collected at the bottom of the bowl, and stir in the sour cream mixture. Yield; 10 servings, each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 1 gram of protein. NOTE- You can eat this right away and it will be great, but it impoves overnight.