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 Cooking Light

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

  1. Place cucumbers and onion in a bowl. Combine basil and remaining ingredients; pour over cucumber mixture. Toss gently. Cover and chill.
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