Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 73
  • Fat:
  • 5 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 792 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 2 g
  • Protein:
  • 1 g


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Dilled Vegetable Salad

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SERVINGS: 6

CATEGORY: Salads

METHOD: Chill

TIME: Prep: 10 min. + chilling

Ingredients:

  • 1 medium cucumber, peeled and sliced 1/8 inch thick
  • 2 medium tomatoes, sliced 1/4 inch thick
  • 1 medium sweet onion, thinly sliced
  • 2 tablespoons fresh snipped dill or 1 teaspoon dried dill weed
  • 2 tablespoons salad oil
  • 1 tablespoon vinegar
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon ground white pepper

Directions:

Place first three ingredients in a bowl. Combine dill, oil, vinegar, sugar, salt and pepper; pour over vegetables and toss. Refrigerate until ready to serve. (Can be prepared the day before, if desired.). Yield: 6 servings.

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