Cucumbers Vinaigrette

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Yield:
6 servings (serving size: 1/2 cup)
January 2002
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 35
  • Caloriesfromfat 67%
  • Fat 2.6g
  • Satfat 0.4g
  • Monofat 1.7g
  • Polyfat 0.3g
  • Protein 0.7g
  • Carbohydrate 2.9g
  • Fiber 0.7g
  • Cholesterol 0.0mg
  • Iron 0.3mg
  • Sodium 153mg
  • Calcium 16mg

How to Make It

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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