Recipe courtesy of Gale Gand
Cucumber Salad
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- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 150
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 888 mg
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 150
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 29 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 888 mg
Ingredients
Directions
- Score cucumbers with a fork and cut into slices. Place them in a deep jar with the garlic and chill overnight. Combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil. Remove from the heat immediately and chill it over an ice bath. Pour the dressing over the cucumbers and season with pepper and parsley. Chill covered overnight. Serve in a decorative bowl; garnish with red onion rings.
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