2 lg. cucumbers, peeled and sliced thin
1 1/2 tsp. salt
1 c. sour cream
2 tbsp. lemon juice
1 tbsp. chopped onion
1/4 tsp. sugar
3 radishes, thinly sliced
1 1/2 tsp. chopped parsley

Lightly toss cucumbers with 1 teaspoon salt and refrigerate until well chilled. Meanwhile, combine sour cream, lemon juice, rest of salt, onions, sugar, pepper and radishes. Squeeze liquid from cucumbers. Reserve 1/2 cup cream for garnish. Toss cucumbers with rest of sour cream, mix and refrigerate. To serve: Arrange well chilled cucumbers on bed of lettuce, garnish with reserved sour cream and sprinkle with chopped parsley. Yields 4 to 6 servings.