Dilled Vegetable Salad Recipe
Dilled Vegetable Salad Recipe photo by Taste of Home

Dilled Vegetable Salad Recipe

Publisher Photo
When I want a change of pace form ordinary tossed salad, this is the recipe I reach for. Cucumbers, tomatoes and onion are topped with a delicious dressing.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings

Ingredients

  • 1 medium cucumber, peeled and cut into 1/8-inch slices
  • 2 medium tomatoes, cut into 1/4-inch slices
  • 1 medium sweet onion, thinly sliced
  • 2 tablespoons fresh snipped dill or 1 teaspoon dill weed
  • 2 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon white pepper

Nutritional Facts

1 serving (1 cup) equals 73 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 792 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. Place first three ingredients in a bowl. Combine dill, oil, vinegar, sugar, salt and pepper; pour over vegetables and toss. Refrigerate until serving. Yield: 6 servings.
Originally published as Dilled Vegetable Salad in Country Woman March/April 1991, p37

Nutritional Facts

1 serving (1 cup) equals 73 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 792 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Dilled Vegetable Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT