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. Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010 |