Snap Salad Recipe
Snap Salad Recipe photo by Taste of Home

Snap Salad Recipe

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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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 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

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.


  1. 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.
Originally published as Snap Salad in Taste of Home August/September 1997, p17

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Reviewed Feb. 21, 2011

"This is a quick and easy refreshing salad. It's an easy way to add vegetables to a meal."

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