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

Dilled Vegetable Salad Recipe

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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.

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