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Garden Cucumber Salad

TOTAL TIME: Prep: 10 min. + chilling YIELD: 12 servings.
If you like cucumber salad like I do, this one’s a cool pick. It’s a mix of fresh veggies, feta and Greek seasoning and so refreshing when the sun’s beating down. —Katie Stanczak, Hoover, Alabama

Ingredients

  • 4 medium cucumbers, cut into 1/2-inch pieces (about 7 cups)
  • 2 medium sweet red peppers, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup crumbled feta cheese
  • 1/2 cup finely chopped red onion
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon Greek seasoning
  • 1/2 teaspoon salt

Directions

  • 1. Place all ingredients in a large bowl; toss gently to combine. Refrigerate, covered, at least 30 minutes before serving.

Nutrition Facts

3/4 cup: 125 calories, 11g fat (2g saturated fat), 5mg cholesterol, 431mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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