Dilly Cucumber Salad

This makes 8 to 10 servings.  Can be halved.

 

8 cups thinly sliced pared cucumbers (about 4 medium)

1 1/2 c. sour cream

1 clove garlic, pressed

2 T. salad oil

2 t. sugar

1 t. salt

1 t. white wine vinegar

1/2 t. dill weed

1. Place cucumbers in large bowl.  
2. Mix remaining ingredients except dill weed.
3. Pour over cucumbers and mix gently.
4. Sprinkle with dill weed.
5. Cover and refrigerate at least one hour.
6. Mix lightly before serving.
7. If desired, sprinkle with snipped parsley.