Dilly Cucumber Salad
2 English hothouse
cucumbers, unpeeled, very thinly sliced
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
Meanwhile, 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 at least 15 minutes and up to 2 hours; serve cold.
* Note that kosher salt is not as salty as table salt, so if using table salt, do so sparingly.
Per Serving: 40 Calories; trace Fat (2.7% calories from fat); trace Saturated Fat; 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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