Dilly Cucumber Salad

Dilly Cucumber Salad
Servings: 6 Yield: 6 cups Active Time 15 mins Total Time 45 mins

Make It

1. In a medium bowl, whisk together 1/2 cup seasoned rice vinegar, 1/4 cup finely chopped fresh dill, 1/2 tsp. kosher salt, and freshly ground pepper to taste. Add 2 large hothouse cucumbers, very thinly sliced; 1 pint cherry tomatoes, halved; and 1/4 cup finely chopped red onion. Toss to coat. Chill for 30 minutes. When ready to serve, toss again, then drizzle with 2 Tbs. olive oil and sprinkle with more kosher salt and pepper to taste.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 80, Fat, total (g): 5, chol. (mg): , sat. fat (g): 1, carb. (g): 9, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 2, sugar (g): 4, pro. (g): 1, vit. A (IU): 669, vit. C (mg): 13, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 20, Cobalamin (Vit. B12) (µg): , sodium (mg): 163, Potassium (mg): 352, calcium (mg): 30, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.