The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (6)
Dill Pea and Cucumber Salad (Our Sweet Basil Kitchen Cookbook Review)
NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 7%
CARBS 13G29% OF CAL
4G FIBER1G OTHER7G TOTAL SUGAR
FAT 12G64% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, tangy salad of peas, cucumber, and cherry tomatoes with dill and a vinaigrette. Light and ready in 10 minutes.
sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 cups fresh peas
- 1 English cucumber (sliced)
- 2 cups cherry or grape tomatoes (halved)
- 2 teaspoons salt (or to taste)
- freshly ground black pepper
- 1/3 cup olive oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons balsamic vinegar
- 2 teaspoons minced garlic
- 2 teaspoons granulated sugar
- 2 teaspoons minced fresh dill
- 1 dash crushed red pepper flakes
At a glance
PER SERVING · TIME 10M
CAL 9%·PRO 7%
CARBS 13G29% OF CAL
4G FIBER1G OTHER7G TOTAL SUGAR
FAT 12G64% OF CAL
2G SAT11G 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
- 10m
- Sodium
- 806mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 20mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 806MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.