Dilly Cucumber Salad
This refreshing dish can be prepared and chilled two hours before serving.

Servings: 6

• 2 English hothouse cucumbers, unpeeled, very thinly sliced
• 1 to 2 teaspoon coarse kosher salt or to taste *
• 1/2 cup rice wine vinegar
• 1/4 cup finely chopped fresh dill
• 3 tablespoons sugar
• 1/2 teaspoon freshly ground black pepper

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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