1/4 lb. white or red radishes
2 sm. tart, crisp apples
1 tbsp. lemon juice
1 med.-size (6-8 inches) cucumber

DRESSING:

1/2 c. sour cream
1/2 c. mayonnaise
2 tbsp. lemon juice
1 tsp. dried dill weed
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. white pepper (optional)
Fresh dill or parsley for garnish
Sliced fresh cucumber for garnish

TIPS: For best results, prepare salad just before serving. If prepared more than 2hours ahead, salad tastes good but loses its crispness. Before serving, drain off any liquids that may accumulate in the bottom of the bowl.

Wash radishes and trim ends. Cut into julienne pieces. Cut apples into eighths. Remove cores and cut into thin slices. Toss with lemon juice to prevent darkening. Combine with radishes.

Peel cucumber and cut in half. With spoon, scoop out seeds from center. Cut into 2-inch pieces, then into julienne pieces. Add to radishes and apples.

For dressing, stir together the sour cream, mayonnaise, lemon juice, dill weed, salt, sugar and pepper. Serve dressing along with the salad for individual spooning, or mix into salad just before serving. Garnish with fresh dill or parsley and a slice of fresh cucumber.