Cucumber Salad

Cucumber Salad

Dress up the look of the “cukes” by running the tines of a fork down the length of each cucumber before slicing.

Prep Time

10

Minutes

Total Time

3:10

Hrs:Mins

Makes

6

servings

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
  1. Place cucumbers in small glass or plastic bowl.
  2. In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  3. Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Creamy Cucumber Salad:
After draining cucumbers, stir in 3/4 cup sour cream or plain yogurt. Store covered in refrigerator.

Nutrition Information:

1 Serving (1 Serving (about 1/2 cup))
  • Calories 30
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 200mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.