Peel cucumbers. Blend in food processor with other ingredients except the oil. Add oil drop by drop while blending. Chill for 2 hours. Garnish with dill or parsley. Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 17. Posted by Cathy Harned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (48%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 5.5mg||2 %|
|Sodium 67.5mg||2 %|
|Potassium 468.5mg||12 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.7g|
|Protein 6.9g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 136
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!