Cucumber & Dill Salad
This one's written by my father, of all people.
I wasn't aware he knew what dill was, let alone what it's used for.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons sugar
- 1/2 cup white vinegar
- 2 large cucumbers sliced very thin
- 3 tablespoons fresh dill finely chopped
- Carbohydrate 22.4310054490164 g
- Cholesterol 0 mg
- Fat 0.701693397473817 g
- Fiber 3.21415112027453 g
- Protein 4.04061519242484 g
- Saturated Fat 0.229995032053313 g
- Serving Size 1 1 Serving (742g)
- Sodium 6992.16273371048 mg
- Sugar 19.2168543287418 g
- Trans Fat 0.220333459941416 g
- Calories 114 calories
Toss the thinly sliced cucumber with 1 teaspoon of salt. Cover and put in fridge for 30 minutes. After 30 minutes, drain excess liquid. Combine vinegar, sugar, salt, & pepper - pour over cukes. Add chopped dill & mix to dist. evenly. Cover & return to fridge. When ready to eat, xfer to bowl w/ slotted spoon & garnish w/ dill sprigs
