Cucumber Salad Recipe
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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
- Place cucumbers in small glass or plastic bowl.
- In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
- Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 483g | |
| Calories 171 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1175mg | 49% |
| Potassium 487mg | 14% |
| Total Carbs 41.05g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 37.18g | 25% |
| Protein 1.85g | 3% |
