Rinse the cucumbers, but do not peel them; cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rise well to remove the salt. Squeeze the cucumber slices dry in a clean tea towel. (They will be almost transparent) Combine the remaining ingredients and fold into the cucumbers. Chill well before serving. Garnish with a sprig of dill. From: Sundays at Moosewood Restaurant Typed by Dale/Gail Shipp
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 6|
|Calories from Fat: 79 (65%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 10mg||3 %|
|Sodium 45.2mg||2 %|
|Potassium 362.1mg||10 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9g|
|Protein 2g||3 %|
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Calories per serving: 121
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