Cucumber, mustard, and dill salad

Side dish tonight, April 3, 2015
Fresh salad to all kinds of main dish, delicious and crunchy
4 servings

  • 2 teaspoons White-Wine Vinegar
  • 2 teaspoons Dijon Mustard
  • ½ teaspoon Salt, or to taste
  • 1 ½ tsp Sugar
  • 1 tablespoon Mild Olive Oil
  • 1 large Seedless Cucumber (Usually Plastic-Wrapped; 1 Lb), peeled
  • 2 tablespoons Chopped Fresh Dill

1) Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.

Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into ⅛-inch-thick slices.

Add cucumber and dill to vinaigrette, tossing to coat.

Nutritional notes:
Calories per serving 50

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