Nutrition Facts

  • One serving:
  • 2/3 cup
  • Calories:
  • 40
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 941 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g
  • Diabetic Exchange:
  • 1 vegetable, 1/2 starch.


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Cucumbers with Dill

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Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so the stay crisp when set on a barbecue buffet. Try them alongside any grilled entree. —Light & Tasty Test Kitchen

SERVINGS: 6

CATEGORY: Low Fat

METHOD: Chill

TIME: Prep: 20 min. + chilling

Ingredients:

  • 2 medium cucumbers, sliced 1/8 inch thick
  • 1 tablespoon kosher salt
  • 1/2 cup white vinegar
  • 1/4 cup snipped fresh dill
  • 3 tablespoons sugar
  • 1/2 teaspoon coarsely ground pepper

Directions:

Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well.
    In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving. Yield: 6 servings.


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