Try this Cucumber and Onion Salad recipe, or contribute your own.
Suggest a better description1. Slice cucumbers thin; use thinnest blade of food processor if available. Turn into bowl.
2. Slice green onions diagonally as thinly as possible. Add to the cucumbers.
3. In a small bowl, mix vinegar, sugar, dill weed, salt and pepper. Wisk with a fork until blended. Pour over onions and cucumbers. Turn with spatula to coat all pieces. Marinate 1 hr or more.
4. Lift cucumbers from marinade serve on lettuce leaves or to serve buffet style, drain off some of the marinade and put cucumbers in a pretty bowl, Garnish with tomato wedges if desired.
For 8 servings:
Double the ingredients but use only 1 1/2 times the marinade
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 30 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6983.3mg | 241 % | |
Potassium 124.7mg | 3 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 2.9g | ||
Protein 0.9g | 1 % | |
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: 30
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