Snap Salad Recipe

Snap Salad Recipe photo by Taste of Home

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Snap Salad comes from Rick Leeser of Medford, Oregon. "This colorful, refreshing salad is a snap to make and is enjoyable with any meal," he says. Crisp cucumbers really star in this zippy marinated medley.

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Snap Salad Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

2 medium cucumbers, halved and thinly sliced
2 medium carrots, julienned
1/4 cup diced onion
2 tablespoons raisins
3/4 cup water
1/4 cup white vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Directions

In a large bowl, combine the cucumbers, carrots, onion and raisins. Combine remaining ingredients. Pour over the cucumber mixture; toss to coat. Cover and refrigerate for at least 6 hours. Serve with a slotted spoon. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 52 calories, trace fat (trace saturated fat), 0 cholesterol, 204 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Snap Salad in Taste of Home August/September 1997, p17