Snap Salad Recipe
Snap Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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 vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika

Directions

In a large bowl, combine cucumbers, carrots, onion and raisins. Combine remaining ingredients; pour over the cucumber mixture. 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

Nutritional Facts

3/4 cup: 52 calories, 0 fat (0 saturated fat), 0 cholesterol, 204mg sodium, 12g carbohydrate (10g sugars, 2g fiber), 1g protein.

  • 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 vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  1. In a large bowl, combine cucumbers, carrots, onion and raisins. Combine remaining ingredients; pour over the cucumber mixture. 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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MY REVIEW
cajeanjean User ID: 1063593 21501
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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