Cucumber Salad Recipe
Ingredients
| Cucumbers | 3 Medium | |
| Salt | To Taste | |
| Ice water | 1 Cup (16 tbs) | |
| White vinegar | 1⁄2 Cup (8 tbs) | |
| Water | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Pepper | 1⁄8 Teaspoon | |
| Dried dill weed/1 tablespoon minced, fresh dill | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 139 Calories from Fat 6
% Daily Value*
Total Fat 0.73 g1.1%
Saturated Fat 0.18 g0.89%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 419.7 mg17.5%
Total Carbohydrates 34 g11.4%
Dietary Fiber 3 g11.8%
Sugars 22.5 g
Protein 4 g7.9%
Vitamin A 15.3% Vitamin C 25.2%
Calcium 16.9% Iron 20.6%
*Based on a 2000 Calorie diet
Directions
Put in shallow glass dish and sprinkle generously with salt.
Pour ice water over.
Set a heavy plate on top of cucumbers to hold them down in the water and chill 1 hour.
Drain cucumbers, rinse slices in ice water and return to flat glass dish.
Combine vinegar, 2 tbsp. water, sugar, pepper and dill and pour over all.
Cover and chill several hours, turning slices occasionally.
Drain cucumbers and put slices on lettuce.
Spoon a little of vinegar mixture over if desired.
Garnish with radishes or cherry tomatoes.
Chef
