2 large cucumbers, pared and sliced thin
1 1/2 tsp. salt, divided
1 c. dairy sour cream
2 tbsp. lemon juice
1 tbsp. finely chopped onion
1/4 tsp. sugar
dash pepper
1 1/2 tsp. finely chopped parsley, for decoration

Lightly toss cucumbers with 1 teaspoon salt, chill well. Meanwhile, combine sour cream, lemon juice, remaining salt, onion, sugar and pepper. Drain cucumber. Toss with sour cream mixture; refrigerate until well chilled (about 2 hours). To serve, sprinkle with chopped parsley.

Submitted by: Judith Nelson