ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinated Cucumber, Mushroom, and Onion Salad

Yield 8 servings (serving size: 1 cup)
Tip: Peel cucumber, and cut in half lengthwise. Scoop seeds out of each half with a spoon, and cut into slices.

Ingredients

  • 1/3 cup sherry vinegar
  • 2 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 6 cups sliced seeded peeled cucumber
  • 3 cups sliced mushrooms
  • 1 cup vertically sliced red onion

Nutrition Information

  • calories 49
  • caloriesfromfat 26 %
  • fat 1.4 g
  • satfat 0.2 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 1.4 g
  • carbohydrate 6.4 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 250 mg
  • calcium 23 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl, and stir well. Add remaining ingredients, and toss salad gently. Cover salad, and chill 2 hours. Serve salad with a slotted spoon.