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Cucumber Salad

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  • Prep 10 min
  • Total 3 hr 10 min
  • Ingredients 7
  • 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.
by Qué Rica Vida Cocina
Updated Feb 25, 2011
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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.

Expert Tips

  • tip 1
    After draining cucumbers, stir in 3/4 cup sour cream or plain yogurt. Store covered in refrigerator.

Nutrition Information

30 Calories, 0g Total Fat, 0g Protein, 7g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving (about 1/2 cup)
Calories
30
Calories from Fat
0
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.

More About This Recipe

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