Dissolve salt and sugar in vinegar; add sour cream and stir until smooth. Add chives, dill, and celery seeds. Slice cucumbers paper thin, and combine with dressing. Chill 1 hour or more. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 4|
|Calories from Fat: 87 (54%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 22.4mg||7 %|
|Sodium 43.9mg||2 %|
|Potassium 357.9mg||9 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 16.8g|
|Protein 2.7g||4 %|
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Calories per serving: 160
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