INGREDIENTS
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4 cups thinly sliced English Cucumbers, with skin (about 2 large)
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2 tablespoons extra virgin olive oil
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1 1/2 tablespoons buttermilk powder or nonfat dry milk powder
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1 tablespoon onion powder
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1 tablespoon dried minced onion
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2 teaspoons garlic powder
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1 teaspoon dried dill weed
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1/2 teaspoon coarse sea salt
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2 teaspoons Swerve sweetener