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Ingredientes
- 1 large cucumber, peeled, seeds removed, sliced
- 1 stalk celery, sliced thin
- 2 scallions, slices, wite and green parts
- 1 tbs. fresh parsley
- optional: diced tomatoes
- Vinaigrette:
- 1/2 cup neutral oil like canola
- 3 tbs. red wine vinegar
- 1 tbs. sugar
- 1/2 tsp. each garlic powder, onion powder, celery seeds
- salt and pepper to taste
Direcciones
- Combine veggies in a bowl.
- Make the vinaigrette and toss with veggies.
- Refrigerate an hour or more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 25 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 125mg | 4% |
| Total Carbs 5.35g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.2g | 3% |
| Protein 0.57g | 1% |
Evaluaciones
11 de Octubre de 2013
I love cucumber salad in the Summer too. I have a recipe where you use a mayo base with a little sugar and dill. Sometimes I exchange the dill for celery seed.
