2 lg. cucumbers, peeled & sliced thin
1 1/2 tsp. salt
1 c. dairy sour cream
2 tbsp. lemon juice
1 tbsp. onions, finely chopped
2 tbsp. dill pickled, chipped
1/4 tsp. sugar
Dash of pepper

Lightly toss cucumber with 1 teaspoon salt, refrigerate until well chilled. Combine sour cream, lemon juice, remaining salt, onion, dill pickle, sugar, and pepper. Reserve 1/2 cup sour cream mixture for garnish. Toss cucumbers with remaining sour cream mixture; refrigerate. To serve: Arrange well chilled cucumbers in sour cream on a bed of lettuce. Garnish with reserved sour cream mixture. Sprinkle with chopped parsley.