Light and refreshing! Great for a hot summer days. Make sure to allow it time to marinate all the flavors together and serve chilled. We ate this as a side to white fish (grouper) but I can imagine it would go well with many different dishes. If available, I would highly recommend the fresh herbs over the dried.
Cucumbers Vinaigrette
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This provides a tangy, crisp complement to a hearty, hot bowl of soup.
Yield: 6 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 35
- Calories from fat: 67%
- Fat: 2.6g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.3g
- Protein: 0.7g
- Carbohydrate: 2.9g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 153mg
- Calcium: 16mg
Ingredients
- 3 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3 1/2 cups)
- 1/2 cup vertically sliced red onion
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 1 tablespoon chopped fresh or 1 teaspoon dried parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 2 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
Preparation
- Place cucumbers and onion in a bowl. Combine basil and remaining ingredients; pour over cucumber mixture. Toss gently. Cover and chill.
Cucumbers Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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