KitchenAid KFP750WH Use & Care Guide - Page 22

ENGLISH Dilled Sour Cream Cucumbers and Onions 2 medium cucumbers 1 teaspoon (5 ml) salt 1⁄2 small onion 3⁄4 cup (175 ml) sour cream 1⁄4 cup (60 ml) mayonnaise 1⁄4 cup (60 ml) loosely packed fresh dill 1 tablespoon (15 ml) white wine vinegar 2 teaspoons (10 ml) sugar 1⁄4-1⁄2 teaspoon (1-2 ml) black pepper Position 2 mm slicing disc in work bowl. Add cucumbers in batches. Process to slice. Remove to medium mixing bowl. Sprinkle with salt; toss to coat. Let stand 1⁄2 hour. Drain and spread on paper towels. Set aside. Position 2 mm slicing disc in work bowl. Add onion. Process to slice. Remove to medium mixing bowl. Exchange slicing disc for multipurpose blade in work bowl. Add remaining ingredients. Process until well blended, 5 to 10 seconds. Add sour cream mixture and cucumbers to onions. Toss to coat. Cover and refrigerate at least 1 hour. Serve within 24 hours. Yield: 6 servings (1⁄2 cup [120 ml] per serving). Per Serving: About 150 cal, 1 g pro, 6 g carb, 13 g total fat, 4.5 g sat fat, 20 mg chol, 450 mg sod. 20