Greek Salad Cucumbers

Photo: Iain Bagwell; Styling: Mary Clayton Carl

The vinegar is quite pumped-up because there's not much time for the cukes to pick up much flavor otherwise. Serve with grilled steak or chicken or beef kebabs.

Yield: Serves 4 (serving size: 4 cucumber pieces)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 4 Minutes
Total: 4 Minutes

Nutritional Information

Amount per serving
  • Calories: 49
  • Fat: 3.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 2.1g
  • Fiber: 0.8g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 200mg
  • Calcium: 51mg

Ingredients

  • 1 English cucumber, cut into quarters lengthwise and then crosswise
  • 2 tablespoons red wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 1 tablespoon finely chopped fresh dill

Preparation

  1. 1. Place cucumber in a shallow dish. Combine vinegar and next 4 ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over cucumbers; sprinkle with cheese and dill.
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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