1/4 cup reduced-fat sour cream
1/3 cup fat-free or reduced-fat plain yogurt
1 1/2 Tbs tarragon or white wine vinegar
1 1/2 tsp sugar
1/2 tsp salt, (optional)
1/8 tsp freshly-ground black pepper
3 large cucumbers, thinly sliced
1 medium Vidalia or other sweet onion, thinly sliced


In a small bowl, whisk together the sour cream, yogurt, vinegar, sugar, salt (if using) and pepper.
In a medium bowl, combine the cucumbers and onions. Add the dressing and toss to coat well.
Cover and chill in the refrigerator for at least 15 minutes to blend all the flavors.