Schedule

July 6, 2020

Cucumber Salad

Chef: Bethany Harper

  • Ingredients
  • 2 medium cucumbers,  sliced
  • 1 cup of shredded carrots
  • 3 stalks of celery, chopped
  • 3-4 stalks green onion, thinly sliced
  • 1/4 cup white vinegar
  • 2 TBSP apple cider vinegar
  • 2 TBSP tarragon vinegar (may substitute apple cider or white vinegar)
  • 1 TBSP olive oil
  • 1/2 tsp fresh or dried dill
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • directions

Mix sliced cucumbers, green onion, celery and carrots in a large mixing bowl. In a separate bowl, whisk the vinegars, olive oil and spices.  Pour the vinegar mixture over the cucumber mixture and stir well.  Chill in refrigerator for a few hours before serving.10-15

  • time to prepare
10-15 minutes
  • serving size
1 cup
  • notes from the chef
Serves 4
  • Nutritional Information
  • Total Fat 4g 6%
  • Saturated Fat 1g 3%
  • Monounsaturated Fat 2g
  • Polyunsaturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 769mg 32%
  • Potassium 186 mg 5%
  • Total Carbohydrate 8g 3%
  • Dietary Fiber 3g 11%
  • Sugars 4g
  • Protein 1g 2%
  • Vitamin A 239%
  • Vitamin C 11%
  • Calcium 15%
  • Iron 2% *

 

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.

 

 

 

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