Cucumber Salad

Photo: Johnny Miller; Styling: Sarah Smart

A white wine vinaigrette lightly dresses crispy cucumber slices, bell peppers, chives, and parsley, making Cucumber Salad a refreshing choice for a summer side salad.

Yield: Serves 4 (serving size: 3/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 83
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 0.8g
  • Carbohydrate: 4.1g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 124mg
  • Calcium: 14mg

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon sugar
  • 1/2 cup (1-inch) slices red bell pepper
  • 1/2 cup (1-inch) slices green bell pepper
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 English cucumber, sliced

Preparation

  1. 1. Combine the first 6 ingredients in a medium bowl, stirring with a whisk.
  2. 2. Add bell peppers and remaining ingredients to wine mixture; toss gently to coat.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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