Foodie Crush · by Heidi Larsen★ 4.2 (136)
EASY Cucumber Salad with Dill
NUTRITION · PER SERVING75M COOK
CAL 1%·PRO 1%
CARBS 5G93% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy dill cucumber salad made with three kinds of vinegar and a touch of sugar. Crisp and refreshing, great with barbecue.
sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 pound cucumbers (, (like English cucumbers, cocktail cucumbers, and garden cucumbers), sliced into ¼ inch rounds)
- ½ red onion (, peeled and thinly sliced)
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 2 teaspoons red wine vinegar
- 2 teaspoons white balsamic vinegar
- 2 teaspoons cider vinegar
- ½ cup water
- ¼ cup fresh dill leaves (, chopped)
At a glance
PER SERVING · TIME 75M
CAL 1%·PRO 1%
CARBS 5G93% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 0G4% OF CAL
0G SAT0G 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
- 15m
- Sodium
- 442mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 12mg
- Iron
- 0.22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.