Cucumber Salad

August 28, 2009, Posted by Carmen Lopez Marshall at 11:13 am | No Comments

Summer Cucumber salad

The salad is a great, light alternatuve to pasta and potato salads, which are often loaded with fat and heavy carbs, but I’ve never heard any meat-eater complain. (Look at that calorie count! That offsets the turkey bratwurst I splurge on now and then.) It’s also a great choice for summer potlucks and barbecues, because without mayonnaise, there’s no risk of spoilage. Enjoy!

Shopping List:
2 English/hot house cucumbers
1 red onion
1/2 cup red wine vinegar
1 Tablespoons sugar
2 teaspoons dijon mustard
salt and pepper to taste
2-3 Tablespoons chopped fresh oregano or dill
(although parsley or thyme would also be good) (optional)
To Make:
1. Use a food processor with a slicing blade (either 2 or 4 mm) to thinly slice the cucumber and onion. Or use a knife or the slicing side of a box grater to slice as thin as possible.
2. In a small bowl, combine remaining ingredients.
3. Pour over vegetables and mix well.
4. This salad can be prepared ahead of time and refrigerated. In fact, it tastes better after a few hours of marination.
5. Serve with a slotted spoon.
* Note: The picture at right also includes capers, which I don’t usually throw in and aren’t included in the nutritional info.


Nutritional Information

47 calories
0 g fat
10 g carbs
2 g protein
1 g fiber

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