Dilled Vegetable Salad Recipe

Dilled Vegetable Salad Recipe
Dilled Vegetable Salad Recipe photo by Taste of Home
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 medium cucumber, peeled and sliced 1/8 inch thick
  • 2 medium tomatoes, sliced 1/4 inch thick
  • 1 medium sweet onion, thinly sliced
  • 2 tablespoons fresh snipped dill or 1 teaspoon dried dill weed
  • 2 tablespoons salad oil
  • 1 tablespoon vinegar
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon ground white pepper

Directions

Place first three ingredients in a bowl. Combine dill, oil, vinegar, sugar, salt and pepper; pour over vegetables and toss. Refrigerate until ready to serve. (Can be prepared the day before, if desired.). Yield: 6 servings.
Originally published as Dilled Vegetable Salad in Country Woman March/April 1991, p37

Nutritional Facts

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

  • 1 medium cucumber, peeled and sliced 1/8 inch thick
  • 2 medium tomatoes, sliced 1/4 inch thick
  • 1 medium sweet onion, thinly sliced
  • 2 tablespoons fresh snipped dill or 1 teaspoon dried dill weed
  • 2 tablespoons salad oil
  • 1 tablespoon vinegar
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon ground white pepper
  1. Place first three ingredients in a bowl. Combine dill, oil, vinegar, sugar, salt and pepper; pour over vegetables and toss. Refrigerate until ready to serve. (Can be prepared the day before, if desired.). Yield: 6 servings.
Originally published as Dilled Vegetable Salad in Country Woman March/April 1991, p37

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