Cucumber Dill Salad

Cucumber Dill Salad is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 3 servings. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 37 calories. For 33 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. 232 people were impressed by this recipe. It works well as an inexpensive side dish. Head to the store and pick up white vinegar, fresh dill, ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is not so super. Similar recipes include Dill Cucumber Salad and 5 More Super Simple Cucumber Salads, Cucumber Dill Salad, and Cucumber Salad With Dill.

Servings: 3

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving. Yield: 3 servings. Originally published as Cucumber Dill Salad in Cooking for 2Summer 2009, p50 Nutritional Facts 2/3 cup equals 40 calories, trace fat (0 saturated fat), 0 cholesterol, 471 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Place cucumber slices in a colander over a plate; sprinkle with salt and toss.

2. Let stand for 15 minutes, stirring once. Rinse and drain well.

3. In a large bowl, combine the vinegar, dill, sugar and pepper.

4. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

Nutrition Information:

covered percent of daily need