Cucumber Salad Recipe

Summary

CuisineCourse
Method

Ingredients

 Cucumbers3 Medium
 Salt To Taste
 Ice water1 Cup (16 tbs)
 White vinegar1⁄2 Cup (8 tbs)
 Water2 Tablespoon
 Sugar1 Tablespoon
 Pepper1⁄8 Teaspoon
 Dried dill weed/1 tablespoon minced, fresh dill1 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

Slice cucumbers paper-thin (do not peel unless skin seems very tough).
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.
Quantcast