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Cucumber Salad

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Cucumber Salad
  • Prep Time 10 min
  • Total Time 3 hr 10 min
  • Servings 6
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Dress up the look of the “cukes” by running the tines of a fork down the length of each cucumber before slicing.

Ingredients

2
medium cucumbers, thinly sliced
1/3
cup cider or white vinegar
1/3
cup water
2
tablespoons sugar
1/2
teaspoon salt
1/8
teaspoon pepper
Chopped fresh dill weed or parsley, if desired

Directions

  • 1 Place cucumbers in small glass or plastic bowl.
  • 2 In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  • 3 Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
Tips  

After draining cucumbers, stir in 3/4 cup sour cream or plain yogurt. Store covered in refrigerator.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (about 1/2 cup)
Calories
30
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
0%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
115mg
3%
Total Carbohydrate
7g
2%
(
Dietary Fiber
0g
0%
,
Sugars
6g
)
Protein
0g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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