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Sweet and Tangy Cucumber Salad Recipe

Recipe by: rVaughn

"This tasty summer salad will have your taste buds singing anything but the blues. Suitable as a side dish with any meal or as a snack!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In1 h 45 m
  • 1Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.
  • 2Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.
Footnotes
  • Cook's Note:
  • When cooking for children who don't like eating their veggies, try adding an extra teaspoon of honey to the dressing.
Ingredients
  • 4 servings
  • 66 cals
  • 3 small cucumbers, thinly sliced
  • 1 teaspoon salt
  • 1 tomato, seeded and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup cider vinegar
  • 1 1/2 teaspoons grapeseed oil
  • 1 1/2 teaspoons honey
  • 1 tablespoon reduced-fat sour cream
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried dill weed
  • 1/2 teaspoon white sugar
  • 1 pinch cayenne pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    66
    3%
  • Fat:
    2.4
    4%
  • Carbs:
    10.6
    3%
  • Protein:
    1.4
    3%
  • Cholesterol:
    1
    < 1%

Based on a 2,000 calorie diet

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