Cucumber Salad

This cucumber salad has a light and creamy dressing. Make it ahead of time and chill it in the refrigerator until you are ready to serve it.

Cucumber Salad
Yield
2 servings
Serving size
1 cup prepared salad, 1/2 of recipe
Rating
3.42 of 5 (95 ratings)

Food groups

Ingredients

Directions

  1. Wash hands with soap and water.
  2. Peel and thinly slice cucumber.
  3. Mix all other ingredients in the mixing bowl.
  4. Add cucumber slices and stir until coated.
  5. Chill until serving.

Nutrition per serving

NutrientAmount
Total Calories90.61
Total Fat7.37 g
Saturated Fat1.15 g
Monounsaturated Fat3 g
Polyunsaturated Fat3 g
Linoleic Acid3 g
α-Linolenic Acid0.3 g
Omega 3 - EPA0 g
Omega 3 - DHA0 g
Cholesterol0.92 mg
Carbohydrates5.09 g
Dietary Fiber0.58 g
Total Sugars2.78 g
Added Sugars included0 g
Protein1.56 g
Calcium54 mg
Potassium206 mg
Sodium14.44 mg
Copper0 mg
Iron1 mg
Magnesium18 mg
Phosphorus49 mg
Selenium1 mg
Zinc0 mg
Vitamin A9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Vitamin C3 mg
Vitamin D0 mcg
Vitamin E1 mg
Vitamin K24 mcg
Folate9 mcg
Thiamin0 mg
Riboflavin0.1 mg
Niacin0 mg
Choline8 mg

Recipes you may also like

Source

Recipe by: Eating Right Is Basic — Michigan State University Cooperative Extension Service — Nutrition Education Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cucumber-salad. Federal works are public domain in the United States.