Dilled Cucumber Salad
A fresh and delicious side dish for any pot luck or picnic!

Servings: 8

• 2 English hothouse cucumbers, washed and unpeeled, sliced very thin
• 1 tablespoon coarse kosher salt
• 1/2 cup white vinegar
• 1/4 cup finely chopped fresh dill
• 3 tablespoons granulated sugar
• 1/2 teaspoon freshly course ground black pepper

Place cucumber slices in colander and sprinkle and toss with kosher salt. Let stand 15 minutes, tossing occasionally.

For dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.

Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate until cold and serve (20 to 30 minutes).

Per Serving: 31 Calories; trace Fat (0.2% calories from fat); trace Saturated Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 705mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

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