Spend with Pennies · by Holly Nilsson★ 5.0 (72)
Cucumber Onion Salad
NUTRITION · PER SERVING80M COOK
CAL 5%·PRO 2%
CARBS 8G33% OF CAL
1G FIBER2G ADDED4G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 7G66% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, refreshing salad of crisp cucumbers and tangy onions in a light vinegar dressing with fresh dill. Cool and bright as a side or light lunch.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 English cucumbers
- ½ sweet onion
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill weed)
- ⅓ cup white vinegar (or cider vinegar)
- 2 tablespoons vegetable oil (or light olive oil)
- 2 tablespoons water
- 2 teaspoons granulated sugar
- salt and black pepper (to taste)
At a glance
PER SERVING · TIME 80M
CAL 5%·PRO 2%
CARBS 8G33% OF CAL
1G FIBER2G ADDED4G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 7G66% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 200mg
- Total sugar
- 6g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 224mg
- Calcium
- 27mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.