Ellie's Cucumber Salad
By Ellie Krieger, MS, RD
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Ingredients
- 2 English cucumbers (2 pounds)
- 1 small red onion
- 1-1/2 tablespoons salt
- 1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
- 1 teaspoon sugar
- 2 teaspoons dried dill or 2 tablespoons fresh
Cooking Instructions
- Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
- In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
-
In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.
Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.
To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.
For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.
Nutrition Facts
Servings per Recipe:
4
Calories: 38
Total Fat: 0g
Protein: 3g
Carb: 8g
Fiber: 3g
Cholesterol: 0mg
Sodium: 530mg*
*assuming 80 percent of salt is rinsed off
4
This dish is an excellent source of vitamin K. It's also a good source of manganese, molybdenum, potassium, and vitamin C.
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