Cucumber, Onion, Tomato And Sour Cream Salad Recipe
Servings: 12
Ingredients
- 2 lb BACON,SLICED FZ
- 12 lb CUCUMBERS FRESH
- 3 lb TOMATOES FRESH
- 3 lb ONIONS DRY
- 4 ounce SUGAR, GRANULATED 10 LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 2 c. VINEGAR CIDER
- 2 Tbsp. SALT TABLE 5LB
Directions
- 1. WASH AND SLICE CUCUMBERS PAPERTHIN. USE SLICING MACHINE, IF POSSIBLE. CUT TOMATOES INTO 8 WEDGES EACH.
- 2. COOK BACON Till CRISP; DRAIN OFF FAT.
- 3. COMBINE Lowfat sour cream, VINEGAR, SUGAR, SALT AND PEPPER. STIR IN CUCUMBERS, ONIONS, TOMATOES AND BACON.
- 4. COVER; Chill 2 Hrs Or possibly Till FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED Till READY TO SERVE.
- NOTE:
- 1. IN STEP 1, 12 LB 10 Ounce FRESH CUCUMBERS A.P. WILL YIELD 12 LB SLICED, UNPARED CUCUMBERS.
- NOTE:
- 2. IN STEP 1, 3 LB 5 Ounce ONIONS A.P. WILL YIELD 3 LB THINLY SLICED ONIONS.
- NOTE:
- 3. IN STEP 1, 3 LB 1 Ounce TOMATOES A.P. WILL YIELD 3 LB TOMATO WEDGES.
- NOTE:
- 4. IN STEP 3, Lowfat sour cream SAUCE MIX MAY BE USED. MIX ACCORDING TO INSTURCTIONS ON CONTAINER.
- SERVING SIZE: 1/2 C. (4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 664g | |
| Recipe makes 12 servings | |
| Calories 492 | |
| Calories from Fat 315 | 64% |
| Total Fat 34.91g | 44% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 1811mg | 75% |
| Potassium 1037mg | 30% |
| Total Carbs 31.39g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 21.21g | 14% |
| Protein 12.81g | 20% |
