Cucumbers Vinaigrette

Name: Cucumbers Vinaigrette
Yield: 6 servings (serving size: 1/2 cup)
Ingredients: 3 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3 1/2 cups); ½ 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 ½ teaspoons Dijon mustard; ¼ teaspoon salt

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This provides a tangy, crisp complement to a hearty, hot bowl of soup.

Recipe by Cooking Light January 2002

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Recipe Summary

Yield:

6 servings (serving size: 1/2 cup)

Nutrition Info

Ingredients

3 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3 1/2 cups)
½ 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 ½ teaspoons Dijon mustard
¼ teaspoon salt

Directions

Step 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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Nutrition Facts

Per Serving:

35 calories; calories from fat 67%; fat 2.6g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 0.7g; carbohydrates 2.9g; fiber 0.7g; cholesterol 0mg; iron 0.3mg; sodium 153mg; calcium 16mg.

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Cucumbers Vinaigrette

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Recipe Summary

Ingredients

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Nutrition Facts

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Cucumbers Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Cucumbers Vinaigrette