Cucumber Salad

Dress up the look of the “cukes” by running the tines of a fork down the length of each cucumber before slicing.

  • prep time 10 min
  • total time 3 hr 10 min
  • ingredients 7
  • servings 6

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
  • 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.
  • 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
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    0g
    0%
      Sugars
    6g
    6%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    6%;
    Calcium
    0%;
    Iron
    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 Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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